Captains Dinner Logo
to top
“Stutenkerl” – a traditional German Saint Nicholas pastry shaped as a man with a pipe

“Stutenkerl” – a traditional German Saint Nicholas pastry

November 27th, 2018 | bread & pastries

How many times did I put a pastry man – a “Stutenkerl” – into my children’s Santa Claus’ boots. And how many times did one of them land in our ready-made boots for St. Nicholas Day in my own childhood. But so far I had never baked such a pastry man myself, although it’s really easy. And the result is just fun!

“Stutenkerl” – a traditional German Saint Nicholas pastry

Admittedly, so far I have always bought the “Stutenkerle” or “Weckmänner”, as they are called in Germany, at the bakery. There they lay in the display, one like the other, all equipped with clay pipes and raisin eyes and raisin buttons, tanned and appetizing. During our visit to Speyer, I found a large, really well-stocked household goods store. They sold cookie cutters for the pastry man and the obligatory pipes.

The result was quite good. Six guys – and everyone a little bit different: the one a little bit thicker, the other thinner, one more athletic, the other a bit chubby… A funny family of pastry men.

This is the recipe:

"Stutenkerl" (pastry man)

(gives 6 pieces and a few stars…)

(Attention: use the ingredients at room temperature – refrigerate dough for 1 hour – preheat oven to 200° C)

80 ml of milk
70 ml of oil (eg rapeseed oil)
200 g of sugar
250 g curd
mark of 2 vanilla pods
1 pinch of salt
mix together, if possible until the sugar has dissolved
475 g of flour
1 ½ packet of baking soda
1 pinch of cardamom, ground (or seeds of 5-6 capsules, finely ground)
½ ts cinnamon
add and knead with the dough hook to a smooth dough, shape into a ball, wrap in foil, let rest in the refrigerator for at least 1 hour
roll out the dough on a baking mat or baking paper 5 mm thick, then cut out, place on a baking tray lined out with baking paper
1 egg yolk
2 TS of milk
mix, brush on the dough pieces
2 TS currants
clay pipes
lay eyes, mouth and buttons out of the currants, put on the clay pipe and lightly bend the arm over it
use the rest of the dough to shape stars, hearts or other cookies
bake at 200° C for about 15 minutes until nicely golden-brown
allow to cool on the wire rack

And this is how the wife of the captain does it

Stutenkerle are a nice souvenir in the pre-Christmas season. I wrap it with transparent gift wrap and a nice red bow around the neck. This makes children’s hearts beat faster and the adults are happy too!

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Lemon on a tree in a wintergarden January 11th, 2019 | main dishes

Pasta al Limone – and the sun is rising

Pasta al Limone – there is hardly a noodle dish easier to prepare and more aromatic. And the lemons are freshly picked from the tree in our conservatory…

read more
November 23rd, 2017 | Süßes

Vanilla Quince

Quinces are childhood memory for me. Grew up on the North Sea every summer we visited our grandparents in the Odenwald, a German low mountain range. In their (kitchen) garden they grew a quince tree in addition to many other fruit trees. Plums, apples, pears, we also had in our garden at home, but I had never seen quinces in North Germany. I thought they were unique in my grandparents‘ garden. Grandma Anna’s quince jelly was my favourite!

read more
January 20th, 2018 | main dishes

Mushroom risotto, simple, vegetarian, delicious

Looking for a special mushrooms variety of really high quality, you will find it on the most beautiful of all Hamburg weekly markets, the Isemarkt. At the booth of Tarik Baltaci, the selection is huge. Mushrooms with fine-sounding names and wonderful flavors are waiting for the buyer: rose and almond mushrooms, cauliflower mushrooms, autumn trumpets, Pom Pom Blanc. And Tarik’s friendly and expert advice are free there! Fancy a mushroom risotto?

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.