Dambedei – a traditional German pastry in November for St. Martin´s Day

Makes 4-6 Dambedei

Ingredients:

250g Milk

80-160g Sugar

1 tsp Vanilla Sugar

2 dashes of Salt

2 eggs

130g Butter

16g dry instant yeast

650g Flour

Raisins for eyes and belly button

1 egg yolk for brushing

Method:

Mix the milk, sugar, vanilla sugar, salt, eggs, butter, and dry instant yeast for about 2min and then add the flour and form a smooth brioche like dough.

Let the dough rise in a bowl covered for about 30min.

Then form a roll and cut into either 4 or 6 equal pieces.

Out of each piece form a 15cm long roll, squeeze off a head on the top end and cut with a knife or scissors the arms and legs.

Let the Dambedei rise another 15min on a tray lined with baking paper.

Then use the raisins as eyes and belly buttons, and brush each Dambedei with egg yolk.

Bake it at 356◦F for about 20-25min

Tradition:

Martin's Day (Martinstag) on November 11th is a religious observance in Germany that is particularly popular with children. It is dedicated to St. Martin of Tours and celebrates modesty and altruism.Many children build their own lanterns in the run-up to Nov 11. In the evening on St. Martin´s Day there are lantern processions in towns and cities all over Germany. At the end of the procession people gather around a large bonfire to sing songs dedicated to St. Martin, eat sweet pastries and drink mulled wine.

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