As I promised this is the English version on making the bread. I will say I never one hundred per cent follow a recipe. So when you get to the point you are mixing the bread make sure you go by the feel. It needs to be pliable like a clay so you can mold shapes. That being said here goes.
Flour 3 3/4 Cups
Salt 1 1/2 tsp
Sugar 3 tbsp.
Yeast 1 tsp (1 dried packet) or (20g of fresh yeast)
Butter 1/3 cup (cut into small pieces and softened, I use unsalted butter)
Milk 1 1/4 cups (lukewarm)
Egg (beaten for brushing the bread)
Hazelnuts, almonds and raisins for decorating (I only used raisins in my pictured grittibanz)
Mix the flour salt sugar and dried yeast in a bowl.
Add the butter and the milk mixture together, knead for 10 minutes until dough is smooth and pliable. Cover and let stand for about 2 hours until double in size.
Cut dough into four pieces and make four long rolls. Then cut in each roll for arms, legs and neck. Place on a baking tray lined with oven baking paper, brush with beaten egg and decorate. (I push the raisins for the eyes and hands way down in the dough or they will pop out while baking as the dough rises)
Bake at 350F in lower part of a pre-heated oven for about 25 minutes. Cool on a rack. See more pictures on my facebook page count candy corn by Ruth Bruegger.
Let the children make any shapes they want. Let their imaginations soar. Don’t forget the hot cocoa and cheese and jelly if you like.