Santa Claus From Yeast Dough

For the Santa Claus from yeast dough first prepare the yeast dough. For this, mix flour, crumbled yeast with a little flour, a little sugar and a little milk, cover and let rise for 15 minutes.

Melt butter, add remaining milk and sugar and add salt to flour. Beat off steam, butter-milk mixture and egg and flour until dough bubbles, let rise until doubled.

For Santa:Set aside 1/4 of the dough for the head, hat and decorations, divide remaining dough in half, shape into balls and roll them out about 5mm thick and oval.

Place one of the oval pieces on a baking paper, spread the filling on it (leaving about 2 cm free at the edge), brush the edge with egg and place the second piece of dough on top, pressing the edges well.

From the remaining dough, shape the hood, head, two small balls for the feet, two small rolls for the arms, a small dot for the nose, a small roll for the moustache and a roll for the crozier and stick them to the body with the beaten egg.

For the eyes, glue the raisins to the head with the egg, and for the beard, cut the lower part of the head lengthwise and twist the strips in a little.

Let the Santa Claus rise for about 30 minutes, brush with beaten egg and bake on the lowest rack at about 180 °C for 30 – 40 minutes.

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