Across the German-speaking world, this cheerful little bread figure appears under many names and on slightly different feast days. Whether he’s called Weckmann, Stutenkerl, or Grittibänz, the idea is the same — a gently sweet, milk-enriched dough shaped into a man, often carrying his trademark white clay pipe.
Traditionally baked for St Martin’s Day or St Nicholas’ Day, he’s part of the same warm, candle-lit season of processions, lanterns, and simple winter treats that mark the turning of the year.
Regional Variations of the “Bread Man”
| Name | Region / Country | Feast Day | Typical Features | Notes |
|---|---|---|---|---|
| Weckmann | Western Germany (Rhineland, Cologne, Aachen) & Alsace | St Martin’s Day – 11 Nov | Sweet yeast dough, raisin eyes, white clay pipe | The oldest form; often given to children after lantern processions. |
| Stutenkerl | North-West Germany (Westphalia, Lower Saxony, Bremen) | St Nicholas’ Day – 6 Dec | Milk-bread dough (“Stuten”), raisin eyes, clay pipe | Same recipe, different feast; “Stuten” means sweet loaf. |
| Klaaskerl / Klausenmann | Southern Germany & Switzerland | St Nicholas’ Day – 6 Dec | Often more spiced, sometimes without pipe | The name derives directly from “Nikolaus”. |
| Grittibänz | Switzerland | St Nicholas’ Day – 6 Dec | Plaited arms and legs, decorated with sugar pearls | Swiss variant; “gritte” means to spread the legs apart. |
| Kiepenkerl | Münsterland (Germany) | St Martin’s or St Nicholas’ Day | Same dough, pipe, local costume features | Rare regional name from traders who carried baskets (Kiepen). |
Two variations on the Weckmann recipe
Weckmann/Klaaskerl
Equipment
- 1 Weckmann cutter
- 1 Rolling Pin
- 1 Pastry Brush
- 1 Parchment Paper or silicone sheet
Ingredients
Dough
- 500 g plain flour
- 250 ml milk luke warm
- 75 g sugar
- 1 tsp pure vanilla extract
- 75 g butter room temperature
- 1 tsp salt
- 14 grams active-dry yeast
- 1 egg
- ½ lemon peel only
Topping and decoration
- 1 egg yolk
- 1 tbsp milk
- raisins
- pearl sugar
Instructions
Making The Dough
- Stir 1 sachet of yeast together with lukewarm milk and allow to sit for 5 minutes until you see the active yeast forming on the surface.
- Gently stir in 180 grams of the flour to create a starter dough. Cover and allow to rest in a warm place for 2 hours
- Add in the remaining flour and remaining yeast, egg, butter, sugar, vanilla, lemon peel and salt and and knead until you end up with a smooth dough that peels away from the sides of the bowl. If needed add add a tbsp of flour.
Cutting and decorating
- Roll out the dough thinly. Cut out with the Weckmann cutter. Place them on the lined baking sheet
- Cover with a clean linen towel and allow to rise until doubled in size - about 30 minutes.
Decorating and baking
- Preheat oven to 180°C
- Whisk the egg yolk and milk and then brush onto the Weckmänner.
- Add eyes and buttons with the raisins. Use pearl sugar to dress each Weckmann with 'clothes'.
Tried this recipe?Let us know how it was!
St Martin’s Day “Weckmann”
A much-loved sweet treat enjoyed on and around St Martin’s Day (11 November), the traditional Weckmann is a light, gently spiced bread roll shaped like a gingerbread man, with raisin eyes and a little white clay pipe.
You’ll find them in most German bakeries in regions where St Martin’s Day is celebrated — but they’re easy and fun to make at home.
And whatever you do, don’t forget the pipe!
Equipment
- St Martin cookie cutter
- mini clay pipes
Ingredients
- 240 ml milk
- 75 g unsalted butter
- 3 tbsp shortening or mild vegetable fat
- 200 g sugar
- 3 tbsp pure vanilla extract
- Grated zest of 1 lemon
- 1 packet 7 g fast-action dried yeast
- 3 tbsp warm water
- 4 eggs
- 850 g plain flour approx.
- 1 egg beaten with 2 tbsp water for glazing
- Raisins and/or dried cranberries for decoration
- 10 small clay pipes one per Weckmann
Instructions
Activate the yeast:
- Stir the yeast into the warm water with 1 tablespoon of the sugar. Leave to stand for 10 minutes until frothy.
Prepare the flour:
- Put the flour in a large mixing bowl, make a well in the centre and pour in the yeast mixture. Cover and leave to rise for about 20 minutes.
Warm the milk mixture:
- In a small saucepan, gently heat the milk, butter, shortening, and remaining sugar until the sugar dissolves. Remove from the heat and allow to cool until just warm.
Mix the wet ingredients:
- Beat the 4 eggs with the vanilla and lemon zest until smooth, then stir into the cooled milk mixture.
- Make the dough:
- Pour the milk mixture into the flour and combine to form a soft dough. Knead for 5–10 minutes until smooth and elastic. Shape into a ball, dust lightly with flour, cover, and leave to rise for 45 minutes or until doubled in size.
Shape the Weckmänner:
- Roll out the dough and divide into 10 pieces. Shape each one into a figure resembling a gingerbread man. Arrange on a parchment-lined baking tray, leaving space between each. Cover and let rise again for 20–45 minutes.
Glaze and decorate:
- Beat 1 egg with 2 tablespoons of water and brush over the figures. Add raisins or dried cranberries for eyes and buttons, and press a small clay pipe into each one.
Bake:
- Bake in a pre-heated oven at 165–175 °C (325–350 °F) for 10–15 minutes, until lightly golden. Cool on a wire rack.
Notes
Traditionally enjoyed fresh on St Martin’s Day with a mug of hot chocolate or mulled wine.
Tried this recipe?Let us know how it was!