A Weckmann and a glass of champagne!

35 minutes ( + 40 minutes waiting time )

Warm 550 ml milk and melt butter in it. Mix flour, yeast, salt, sugar, vanilla sugar and lemon zest in a bowl. Make a well in the center. Add the lukewarm butter-milk mixture and 1 egg to the well. Add the remaining sugar and process everything with the dough hooks of a hand mixer to form a smooth dough. Cover and let rise in a warm place for 30-40 minutes.

Knead the dough vigorously on a floured surface and divide it into 4 pieces. To shape the Weckmänner, take a third of the dough from each piece and form a head and arms from it. Form thick rolls from the rest. Cut these rolls halfway through and bend the cuts outwards to form legs. Separate the remaining egg and brush the seams for attaching the head and arms with egg white. Arrange the pieces on 2 baking sheets lined with baking paper to form four figures.

Whisk the egg yolk with 1 tbsp milk and brush the figures with it. Decorate with raisins. Bake the Weckmänner in a preheated oven (convection: 180°C) for about 20 minutes.

For the yeast dough, we recommend serving a classic brut, and especially these three champagnes:

Brut Noir - Champagne Yann Alexandre 45% Pinot Meunier, 40% Chardonnay, 15% Pinot Noir. 8 g/L sugar dosage. Characterized by white fruits, this champagne is a classic for aperitifs.

Brut Réserve - Champagne Thévenet-Delouvin 60% Pinot Meunier, 20% Pinot Noir and 20% Chardonnay. 9 g/L sugar dosage. A perfect champagne for an aperitif: invigorating with notes of citrus and white fruits!

Fleuron - Grand Cru - Champagne de la Renaissance 100% Chardonnay. 7 g/L sugar dosage.

A full-bodied and expressive champagne in a particularly beautiful bottle!

Enjoy and bon appétit!

Your Alexandra Hepke