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!

Print Recipe

Cuisine German

Servings Weckmänner

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.

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