“German New Year "good Luck Pigs". These are little buns that you can fill with anything you like before baking. We make them on New Year's Eve. I usually just free-form the dough into pigs, but you can roll out and punch out all the pieces to come out with much more "professional" looking pigs. The recipe comes from an old German cookbook, but I have changed it a lot over the years, so basically it is my own recipe.”
READY IN:
55mins
YIELD:
8 buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix warm milk with yeast and sugar and let stand for 10 minutes.
  2. Add other sugar, egg, vanilla, salt, melted butter, and flour and knead for 5 minutes.
  3. Let dough rest for 20 minutes.
  4. Preheat oven to 375 F.
  5. Divide dough into 8 pieces.
  6. Divide each piece again and form two equal oval pieces out of one half of the dough. If you want to fill it, you can put filling on one oval, brush water around the outside edge with your finger and put other oval on top to seal. for filling we have used; red bean paste, chocolate, nutella, cheese, ham. The traditional filling consists of marzipan and ground hazel nuts mixed together. Just use your imagination.
  7. Take the other half of the piece and divide it again. Use half as a piece for making an oval snout, you can punch out the nostrils with a straw. the other piece is formed into two triangular ears. All these pieces are glued on with water. You can add chocolate chip or raisin eyes, or put them on later.
  8. Brush pigs with beaten egg yolk.
  9. Bake pigs on parchment lined pan for 15 minutes.
  10. Eat warm or at room temperature.

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