How to Make Stutenkerl: A Step-by-Step Guide to Baking the German Sweet Man Bread

Stutenkerl, also known as Weckmann or Dampfnudel, is a sweet, yeast-based bread shaped like a man, traditionally enjoyed in Germany and some parts of Europe around St. Martin’s Day and Christmas. The dough is subtly sweet, flavored with vanilla and citrus zest, and often decorated with raisins and a clay pipe. It’s a delightful treat that brings joy to the holiday season, and the best part? It’s surprisingly easy to make at home!

This step-by-step guide will walk you through the entire process, from forming the dough to achieving that perfect golden-brown crust. So, put on your apron, gather your ingredients, and let’s create some baking magic!

Ingredients You’ll Need

Here’s what you need to gather to make your own Stutenkerl:

For the Dough:

• 500g all-purpose flour, plus extra for dusting
• 1 packet (7g) active dry yeast
• 75g granulated sugar
• 1 tsp salt
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 large egg
• 200ml lukewarm milk

For the Decoration:

• Raisins
• Egg wash (1 egg yolk beaten with 1 tbsp milk)

Optional:

• Clay pipes (traditionally used for decoration)

Tools You’ll Need

• Large mixing bowl
• Plastic wrap
• Rolling pin
• Baking sheet
• Pastry brush

Let’s Bake Some Stutenkerl!

Step 1: Preparing the Dough

1. In a large mixing bowl, combine the lukewarm milk, sugar, and yeast. Let it sit for about 5 minutes until the yeast is foamy.
2. Add the flour, salt, vanilla extract, and lemon zest to the yeast mixture.
3. Crack in the egg and start kneading. Knead for about 8-10 minutes until you have a smooth and elastic dough. If the dough seems too sticky, add a tablespoon of flour at a time until it becomes manageable.
4. Shape the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Shaping the Stutenkerl

1. Punch down the risen dough to release the air.
2. Divide the dough into equal portions, depending on how many Stutenkerl you want to make. Traditionally, each Stutenkerl is around 150g-200g.
3. Take a portion of dough and roll it into a log shape.
4. To form the head, pinch one end of the log and shape it into a ball.
5. For the arms, cut two small slits on either side of the body and pull them out slightly.
6. To create the traditional Stutenkerl look, press raisins into the head for eyes and buttons. If you have clay pipes, insert one into the “mouth” area.

Step 3: Baking the Stutenkerl

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. Carefully transfer the shaped Stutenkerl onto the prepared baking sheet.
3. Brush the Stutenkerl generously with the egg wash.
4. Bake for about 20-25 minutes, or until golden brown.

Step 4: Serving and Enjoying!

Once baked, remove the Stutenkerl from the oven and let them cool on a wire rack. They are best enjoyed warm on the day they are baked.

Stutenkerl pairs perfectly with a warm cup of coffee, tea, or hot chocolate. It’s a delightful treat that will fill your home with the aroma of freshly baked bread and the spirit of the holidays!

Tips and Tricks for the Best Stutenkerl

• For a richer flavor, use milk with a higher fat content, such as whole milk.
• If you don’t have lemon zest, you can substitute it with orange zest or a teaspoon of vanilla extract.
• When kneading the dough, it’s important to knead for the full 8-10 minutes to develop the gluten and create a light and airy texture.
• Don’t be afraid to get creative with the shaping! You can experiment with different sizes and shapes for your Stutenkerl.
• If you don’t have clay pipes, you can use pretzel sticks or simply omit them.

FAQs About Making Stutenkerl

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough the night before and let it rise in the refrigerator overnight. The next day, let it come to room temperature before shaping and baking.

Q: How do I store leftover Stutenkerl?
A: Store any leftover Stutenkerl in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. However, you can skip the blooming step and add it directly to the dry ingredients.

A Final Word from a Baking Enthusiast

“I remember the first time I baked Stutenkerl. It was a family tradition passed down from my grandmother. The smell of the baking bread filled the entire house, creating a warm and inviting atmosphere. It wasn’t just about the baking; it was about the memories, the laughter, and the joy of sharing something homemade with loved ones. I encourage you to try making Stutenkerl and create your own baking memories!” – Maria S., Home Baker and Food Blogger

Ready to warm your kitchen with the aroma of freshly baked Stutenkerl? We’d love to see your creations! Share your baking triumphs with us on social media.

Happy Baking!