Le Boxemännchen
In the heart of Luxembourg's festive Advent season, the beloved tradition of Boxemännchen commands attention. These whimsical brioche figures, spanning 10 to 30 cm, grace bakeries across the country. Here is my take: capturing the essence of this cherished Luxembourgish Christmas tradition, my simplified, easy homemade version utilizes a cookie cutter for a foolproof touch. Whether glazed, chocolate-covered, or sprinkled with sugar, these delightful brioche treats bring a personalized twist to the holiday table, embodying the spirit of the season.
Ingredients:
For the dough:
- 350g all-purpose flour
- 50g granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoon instant dry yeast
- 180ml warm milk
- 1 large eggs, at room temperature
- 50g unsalted butter, at room temperature
For the egg wash:
- 1 egg, beaten
- 1 tablespoon milk
For decorating:
- chocolate chips
- ribbons (optional)
Instructions:
1. Prepare the dough by combining flour, sugar, and salt in a large mixer bowl.
2. In a heatproof jug, microwave 10 secs interval until milk and butter is warm and melts. The temperature should not be over 110°F/43°C. Whisk and dissolve yeast in the warm mixture.
3. Pour mixture into the dry ingredients and add the egg and mix until a soft dough forms. I recommend using a stand mixer with a paddle attachment on medium speed.
4. Now switch to a dough hook on medium speed and knead the dough for about 5-7minutes or until it becomes smooth and elastic.
5. Window Pane Test: take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded. Continue to knead the dough in the mixer for a few more minutes and test again.
6. First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
7. Preheat your oven to 180°C
8. Shape the brioche: Once the dough has risen, punch it down, on a flour surfaced knead briefly and roll the dough out to about 1.5/2cm thickness. Using a 12cm gingerbread man cookie cutter. Cut out approximately 8-10 men and lay on 2 baking trays lined with parchment paper.
9. Final rise: Cover the trays with a clean kitchen towel and let the dough rise for another 40-50mins, or until it has doubled in size again. I live in a very warm house so you will have to use your judgement.
10. Egg wash and decorate: In a small bowl, beat the egg and mix in the tablespoon of milk. Brush this egg wash over the tops of the brioche men. Now add eyes and buttons to each men with the chocolate chips.
11. Bake: Bake in the preheated oven for 10-12 minutes or until the brioche is golden brown.
12. Cool and enjoy: Allow the brioche to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. Finally add the finishing touches with ribbon and add a smiley face.