Tomorrow, Sunday, is Nicholas.
This day and the pre-Christmas season in general is the time to bake for many people in the region.
The housekeeping in Peiting has a recipe for decorated Santa Clauses ready to go.
Peiting
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The recipe: For the Santa Clauses you
need 80 grams of butter, about 200 milliliters of milk, 1 cube of yeast, 500 grams of flour, 60 grams of sugar, a pinch of salt, 2 eggs.
To decorate
, you can add currants and cloves, add icing made of powdered sugar, lemon juice and possibly red jam or dust Santa Claus with powdered sugar.
Slightly warm the butter in the milk and dissolve the yeast in it.
Mix the remaining ingredients for the yeast dough in a bowl.
Then knead in the yeast milk well with the dough hook of the hand mixer or the food processor.
Cover and let rise in a warm place for about 45 minutes.
Then knead the dough again and divide into about eight portions.
Roll out seven portions into a thick oval flatbread.
Cut the arms and legs with a knife and bend them slightly outwards.
From the eighth portion, shape a head, a bishop's miter (cap), beard and gauntlets for the hands and feet.
So that the Santa Clauses finish and the carnations press in as eyes.
Possibly also use the currants as buttons.
Let rise again briefly and then bake.
The baking time is about 20 minutes at 200 degrees top and bottom heat.
Let the Santa Clauses cool and either decorate with the icing - then use the currants only after baking - or just decorate with the icing sugar.