Sweet bread men (Grittibanz)

sweet bread men

french version english version italian version (SCROLL DOWN)

Christmas approaches, and being the child I am, I’m counting downs the days (- 13). Since I’ve been using ginger everywhere else, I decided not to perform the classic “gingerbread” but “breadmen” as sweet and fun as the others. “My men” come from Germany and Switzerland (German canton) and they are prepared in occasion of the feast of St. Nicholas, December 6th, I’m quite late posting them now, but I was waiting to be in my hometown with my family in order to have the perfect atmosphere. I have decided to decorate it with dried cherries, but if you have any other dried fruit or chocolate chips it will perfect anyway. Just to make it clear: I gave them the shape cutting the dough with a small knife, in case you have the cutter shaped like a small ginger man, they will be even cuter! I’ll bring these cute men to Angie’s, this week I’ll have the pleasure to co-host with Judi@cookingwithauntjuju.com!  I want to see you all there!!!

Ingredients (14-15 men):

250 gr. of all purpose flour • about 10 gr. of fresh yeast • 50 gr. of milk • 15 gr. of sugar • 2 eggs • 5 gr. of salt • 100 gr. of butter • 1 egg yolk + some milk for brushing • cherry or grape for decoration

  • Heat the milk until it begins to boil, turn it off and let it cool down;
  • Put the flour in a bowl, form a hole, dissolve the yeast into the milk and put the liquid in the hole, do not mix and let stand covered for 1 hour;
  • Add eggs and salt to the flour mixture, form a ball and knead it for 10 minutes by hand or with a mixer
  • Add the butter cut into pieces and mix again for 10 minutes *; let stand 3-4 hours covered;
  • Put the dough on a floured surface and taking small amounts, roll them one at a time, give to each piece of dough the shape of a little man;
  • Put the dough in a roasting tray lined with parchment paper, decorate them with cherries or how you prefer;
  • Mix egg yolk with milk and brush each little man, let stand about 45 minutes covered;
  • Preheat oven to 180 °;
  • Bake the bread men for 25 minutes;let them cool before eating;
  • In case of leftovers, keep them in a metal box up to 3 days.
  • The dough is really sticky, add just a little bit of flour to detach from the surface or from the bowl of the mixer.

Pains-bonhommes sucrés (Grittibanz)

petits hommes de pain

Nöel approche, comme les enfant je fais le compte à l’envers (-13). En considérant que j’ai utilisé le gingembre partout, j’ai décidé de ne pas réaliser les classiques « gingerbread » mais des « pains-bonhommes » doux et chouettes autant que les autres. Il y a longtemps, j’avais noté cette recette dans ce livre, j’ai seulement attendu la bonne atmosphère. « Mes bonhommes » sont originaires de l’Allemagne et de la Suisse (canton allemand) et ils sont préparés à l’occasion de la fête de Saint Nicolas, le 6 Décembre. Dans les boulangeries, on les achète décorés de n’importe quelle façon, moi j’ai décidé de les décorer avec des cerises séchées, mais si vous avez d’autres fruits séchés ou des pépites de chocolat ça va quand même aller. Une petite précision : je leur ai donné la forme en coupant la pâte avec un petit couteau, j’imagine que si vous avez le coupe pâte en forme de petit homme, ils seront encore plus chouettes !

Ingrédients (pour 14-15 hommes):

250 gr. de farine tout usage • environ 10 gr. de levure fraîche • 50 gr. de lait • 15 gr. de sucre • 2 œufs • 5 gr. de sel • 100 gr. de beurre • 1 jaune d’œuf + du lait pour badigeonner • cerises ou raisins pour la décoration

  • Réchauffez le lait jusqu’à ce qu’il commence à bouillir, éteignez-le et laissez refroidir;
  • Mettez la farine dans un bol en formant un trou, dissolvez la levure avec le lait et mettez le liquide au milieu, ne
  • mélangez pas et laissez reposer 1 heure couvert;
  • Ajoutez les œufs et le sel au mélange de farine, formez une boule et pétrissez 10 minutes à la main ou 5 avec un mélangeur);
  • Ajoutez le beurre coupé en carrés, et mélangez 10 minutes encore* ; laissez reposer 3-4 heures couvert;
  • Mettez le pétrissage sur une surface farinée et prenez des petites quantités de pâte, étalez-les un à la fois et
  • donnez la forme d’homme à chaque morceau de pâte ;
  • Mettez les bonhommes de pain dans un plateau à rôtir tapissé avec du papier parchemin, décorez-les comme vous préférez;
  • Mélangez le jaune d’œuf avec du lait et badigeonner chaque bonhomme, laissez-les reposer environ 45 minutes couvert ;
  • Préchauffez le four à 180° ;
  • Cuisez 25 minutes, laissez-les refroidir avant de les goûter;
  • Conservez-les dans une boite en métal pour 3 jours max.
  • le pétrissage sera très gluant, ajoutez-y seulement un petit peu de farine pour le retirer de la surface ou du bol du mélangeur.

Omini di pane dolce (Grittibanz)

omini di pane dolce

Ingredienti (per 14-15 omini di pane):

250 gr. di farina • 10 gr. di lievito di birra fresco • 50 gr. di latte • 15 gr. di zucchero • 2 uova • 5 gr. di sale • 100 gr. di burro • 1 tuorlo + latte per spennellare • ciliegie seccheo di uva passa decorare

  • Scaldate il latte fino a quando non comincia a bollire, spegnete e lasciatelo raffreddare;
  • Mettete la farina in una ciotola, formate un “buco” al centro, versateci il lievito sciolto nel latte, coprite con un pochina di farina presa dai lati, non mescolate e lasciate riposare coperto per 1 h;
  • Aggiungete uova e sale alla miscela di farina, formate una palla e impastate per 10 minuti a mano (o 5 con una planetaria);
  • Aggiungete il burro tagliato a quadratini e mescolate ancora altri 10 minuti *; lasciate riposare per 3-4 ore sempre tenendo l’impasto coperto;
  • Mettete l’impasto sulla superficie infarinata e prendendo dell piccole quantità di impasto alla volta, spianate e ricavate un omino da ciascun pezzo di pasta;
  • Mettete gli omini di pane in una teglia foderata con della carta forno, decorate come preferite (io ho usato le ciliegie secche);
  • Mescolate il tuorlo d’uovo con il latte spennellate ogni omino di pane, lasciateli poi riposare per circa 45 minuti coperti;
  • Preriscaldate il forno a 180 °;
  • Cuocete per circa 25 minuti, lasciateli raffreddare prima di mangiarli;
  • In caso di avanzi, conservateli in una scatola di metallo per circa 3 giorni.

*l’impasto é molto appiccicoso, se necessario aggiungete però solo un po’di farina per rimuovere l’impasto dalla ciotola.

sweet bread men for christmas

56 thoughts on “Sweet bread men (Grittibanz)

  1. In mezzo a milioni di biscotti, l’omino di pane si prende il suo momento! Si è anche messo lo smoking, coi bottoni neri buoni per l’occasione! 🙂
    Io ne prenderei uno per mano, così ci facciamo una passeggiata tra le luminarie e le vetrine…

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  3. Thanks for taking on co-hosting duties with Aunt Juju, Margy… and on vacation no less! These bread men you’re sharing look sweet indeed! I LOVE that they’re hand-cut… they take on such a unique personality that way. 🙂 Happy FF, and I hope you are able to thoroughly enjoy your time in Italy!

  4. Oh Margy, these boys are just adorable! I cannot believe that you cut them out by hand – they look so uniform in size and shape. Have a wonderful stay with your family and thank you so much for co-hosting Fiesta Friday this week!

    • Thanks a lot Selma! Starting from the feet is easier, I found that the hardest part to cut is the head (my boys look a bit macrocephalic indeed !!!) but they were very very good! Being home, especially for Christamas, is amazing… thanks a lot for your kind words!

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  6. Margy, these are so cute and exactly the kind of thing I like to make over the holidays. I am a BIG gingerbread anything person – from my 7′ gingerbread tree full of nothing but gingerbread houses and men (girls too) to making and decorating gingerbread houses with 5 different families, baking cookies and cakes. I have so many gingerbread “gadgets” but one thing I have never made is bread. Thanks very much for providing a recipe and it is so much fun co-hosting FF #46 with you and Angie 🙂

    • I do love regular gingerbread too, I love the shape and the flavour. Being a huge fan of any kind of bread as well, I wanted to try this recipe out. It turned out to be as good as the regular gingerbread cookies. I hope you’ll give it a try! thanks a lot for your comment, I’m very happy to co-host with you!

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  8. Che meraviglia! Non appena li ho visti li ho riconosciuti. Avevo nove anni quando sono andata con i miei genitori a Vienna per il ponte dell’8 dicembre e al nostro arrivo in hotel (un bell’hotel lussuoso, con specchi, calde sale e già pieno di luci natalizie) mi è stato offerto in dono uno di questi omini di pasta di pane, che mi sono subito impegnata a far sparire. Che ricordo!! Non li ho più trovati in giro, niente a che vedere con i ginger bread men…. Grazie per questo salto nel passato e…a domani! 🙂

  9. Margherita, finalmente arrivo anche io 🙂 ti abbiamo già detto quanto questi omini ci piacessero, sono belli, cicciotti e volentieri gli staccheremmo la testa a morsi. Sono proprio contenta di averti finalmente potuta incontrare: sei semplice, naturale, riservata e soprattutto vera. Mi piace la tua spontaneità, genuinità e il tuo modo di approcciarti alle cose. Hai confermato l’idea che mi ero fatta di te 🙂 e sono davvero felice di aver speso quelle poche ma belle ore con te! Spero e speriamo di rivederti presto, un abbraccio forte. Marta

  10. Emmm…:io non li ho mai assaggiati! Me ne passi uno please? È tornato proprio ora un mio amico dal Canada…a saperlo lo facevo passare prima da te!!!
    Io inizierei dalla testa…che crudele sono !!! 😛

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