The Weckmann is a tradtional bread baked in germany between Saint Martins Day and Christmas. In the Rhineland they are given to children after the Saint Martin procession.
It is five years ago since I posted the last Weckmann recipe. I baked them than for my first blogbirthday. This year I felt that I would like to try a new recipe, with cream, egg yolk and a biga as preferment. The cream makes the dough very tender and the dough is easy to handle, too. And using cream instead of butter makes it easy to let the dough rise in the fridge, so you can bake them freshly the morning if needed.
They have a tender crust and soft crumb and a perfect to enjoy them together with a cup of hot cacao.
This 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