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Gluecks-Schweinchen (German New Year Good Luck Pig Buns)
Gluecks-Schweinchen (German New Year Good Luck Pig Buns) is a traditional German recipe for a classic sweet yeasted bun shaped into the face of a pig that are considered lucky for New Year. The full recipe is presented here and I hope you enjoy this classic German version of: German New Year Good Luck Pig Buns (Gluecks-Schweinchen).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+20 minutes proving)
Makes:
8
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesGermany Recipes
Gluecks-Schweinchen (German New Year Good Luck Pig Buns): A German recipe for a sweet yeasted bun shaped into the face of a pig that are considered lucky for New Year. These are classic German 'good luck' buns, typically baked for New Year.
Ingredients:
250ml warm milk
1 tsp sugar
1 tbsp active, dried, yeast
50g sugar
1 egg
1 tsp vanilla extract
pinch of salt
50g butter, melted and cooled
400g plain flour
1 egg yolk
Method:
Dissolve the sugar in the warm milk. Scatter over the yeast, stir to combine and set aside to activate in a warm place for 10 minutes.
After this time, turn the yeast mixture into a bowl and work in the remaining sugar, egg, vanilla extract, salt, melted butter and the flour.
Bring all the ingredients together as a dough then knead well for about 6 minutes, or until smooth and elastic. Shape into a ball, transfer to a greased bowl, cover with a clean cloth and set aside to rise in a warm place for 20 minutes.
After this time divide the dough into eight equal-sized pieces.
Take each piece in turn and divide into two equal pieces. Now take one half, divide into two pieces and shape these two pieces into ovals. If desired you can make a trough in one of the dough pieces, fill with your desired filling, then dampen around the trough with water and sit the second dough piece on top to seal the filling within (the traditional filling is a mix of marzipan and ground nuts, but other good fillings include: sweet red bean paste, chocolate, nutella, cream cheese or cheese and ham.) Otherwise simply sandwich the two halves together.
Now take the second piece of dough and divide into two pieces. Take one half and shape into the oval snout of the pig face (use a straw to punch out the nostrils). Divide the remaining piece in tow and shape both pieces into triangular ears. Now glue the snout and nose pieces onto the main head piece using water as a glue.
If desired, use chocolate chips or raisins to form eyes.
Arrange the pig face on a baking tray lined with parchment or greaseproof, then repeat the process with the remaining dough.
Transfer to an oven pre-heated to 180°C and bake for about 15 minutes.
Allow to cool slightly then transfer to a wire rack to cool further. These are best eaten slightly warm.
Find more New Year/Hogmanay Recipes Here
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