ST. NICHOLAS BREAD Klauskerl (German St. Nicholas Doughman)
For the Feast of St. Nicholas
1 package active dry, or cake, yeast ½ cup lukewarm water 3 cups sifted all-purpose flour 2 eggs, divided 2 tablespoons sugar 1/8 teaspoon salt ½ cup soft butter 1 cup warm milk
ONE Dissolve yeast in water. Stir in ½ cup flour; mix thoroughly. Let rise in covered bowl.
TWO Sift 2 ½ cups flour into bowl; make "well" in center; put dough in it. Add 1 egg, sugar, salt, butter, milk. Knead until dough starts to blister. Dust dough with flour; cover; let rise to double thickness.
THREE Punch to ¼-inch thickness and cut pieces in shape of body, head, arms, legs. Assemble to form "St. Nicholas doughman;" cover; let rise.
Make face, using raisins, slivers of almond, currants, etc. Brush with milk, beaten egg.
Bake at 375º F. until golden brown. Yield, 1 St. Nicholas Doughman
From The Catholic Cook Book: Traditional Feast and Fast Day Recipes by William I. Kaufman. The Citadel Press, 1965.