Swiss Grittibänz

Grittibänz are sweet, yeasted rolls in the shape of a little man, typical of Switzerland, traditionally made during the Advent period, especially on St. Nicholas’ Day. The richness of the dough can vary, but here I will propose a classic version.

Ingredients

• 500 g of strong flour (suitable for bread-making)
• 1 teaspoon of salt
• 60 g of sugar
• 1 packet of dry yeast (7-8 g) or 20 g of fresh yeast
• 250 ml of lukewarm milk
• 60 g of soft butter
• 1 egg (plus one for brushing)
• Raisins for decorating

Preparation

1. In a large bowl, mix the flour with the salt and sugar.
2. Add the dry yeast (if using fresh yeast, dissolve it in the lukewarm milk before adding).
3. Combine the lukewarm milk and egg, starting to knead.
4. Add the soft butter in pieces, continuing to knead until you obtain a smooth and homogeneous dough.
5. Cover the dough with a damp cloth and let it rise for about 1-2 hours or until it doubles in volume.
6. After rising, turn the dough out onto a lightly floured work surface and divide it into pieces of about 100-200 g depending on the desired size.
7. Form a long “snake” with each piece, then work it to shape the little man by bending the “snake” to create the head, arms, and legs.
8. Prepare the baking tray with parchment paper and arrange the Grittibänz on it, leaving space between them.
9. Let them rise again for 30 minutes, then brush with beaten egg and decorate with raisins for the eyes, buttons, etc.
10. Bake in a preheated oven at 180 °C for 20-25 minutes or until golden brown.

Curiosity

The name “Grittibänz” comes from the combination of the Swiss words “Gritte”, which means “straddle-legged,” because of the characteristic shape of the figure, and “Bänz”, a diminutive of the name Benedict. These traditional rolls are much more than a simple sweet: they represent a kind of holiday that celebrates the arrival of winter.