Serves 8
660g flour (T55)
100g sugar
280ml full-fat milk, lukewarm
1 fresh yeast cube (42g)
120g butter, melted
2 eggs
a pinch of salt
To finish:
1 egg yolk 1 tbsp milk
24 chocolate buttons, to decorate
Put the flour and sugar into a large mixing bowl with a pinch of salt.
Put the milk in a jug and crumble the yeast into it, stir to dissolve.
Pour the yeasty milk into the flour, add the melted butter and the two eggs and knead for five minutes. Shape the dough into a ball, put back in the bowl and cover the bowl with the tea towel. Leave to rise at room temperature for 45 minutes so the dough doubles in size.
After 45 minutes, turn the dough out onto a floured surface and knock it back with a brief knead. Divide it into eight portions.
Cut off about 30g from each portion and roll it into a walnut-sized ball – this will be the Boxemännchen’s head. Shape the remaining dough into an oval and place it on a baking tray lined with baking paper. Make a lengthwise slit at the bottom, going halfway up, and gently pull the two sides apart to form the legs. Make a diagonal slit on each side for the arms. Place the head on top.
Repeat with the remaining portions, placing four Boxemännecher per tray and leaving enough space between them, as they will rise in the oven. Cover each tray with a damp tea towel and leave to rise for 30 minutes at room temperature.
Preheat the oven to 200°C fan.
After 30 minutes, beat the egg yolk with the of milk and delicately brush the tops of the brioche buns with the beaten egg glaze. Place two chocolate chip buttons on the head to form the eyes, and two on the body to form the buttons.
Bake the buns in the preheated oven for 15 minutes.
Eat warm or put on a wire rack and leave to cool.
Recipe by Anne’s Kitchen.
