Tag Archives: St. Martin

November 11th, 2018


Martinsbrezel (2)[5]The Saint Martin’s Day is a celebrated through whole Germany. The traditions anyway vary from region to region. In the Bergische Land, where I live, and in the Rhineland, one tradition is to give a Weckmann to each child after the lantern procession. In other regions instead of this weckmann they get a Martinsbrezel (Martin’s pretzel).

I learned about these tradition quiet recently and did some researching then. And interestingly this tradition is rather wide spread and there are differnt kinds of pretzels. In some regions, they are topped with pearl sugar before baking while in other regions they are brushed with butter and turned in fine sugar after baking.

I decided to try the second variant. Due to the big amount of sugar decided to use only a small anount of sugar in the dough. And then these pretzel are big treat – they may not replace a weckmann in this house but are a good addition to them!

Continue reading

November 9th, 2009


WeckmannThis post is a special one for me, because it is post Number 100  and because I write my first post 1 year ago. How time flies!

But back to my topic: Weckmann. Sarah already asked me for a recipe here.

Weckmann comes from the words Weckchen (that are sweet rolls in rhineland) and  Mann (man), so it means sweet roll man.

On 11. November, the day of Saint Martin, children goes through the streets in a latern procession, singing songs about the saint. Afterwards every child gets a weckmann.

Because weckmänner have a very fluffy and soft crumb I decided to use water roux. It is a mixture that contains of 1 part flour and 5 parts water and which is heated to 65°C. It cause the starch to gelatinization, so it binds more water, which make the bread softer and fluffier and enhanced the shelf life.

It works very fine with my weckmänner Continue reading