This holiday bread from the Rhineland delights little children.
– 1 lb. frozen sweet dough loaf, thawed but still cold
– 4 hard-cooked medium eggs,
– Milk for brushing dough
– Currants and slivered almonds for faces.
Thaw dough according to package. Divide into four equal parts.
Working with one piece, pinch off about one-third. Shape half of this piece into a ball for the head. Shape other half into a rope for arms. Shape the other two-thirds of the piece of dough into a 4-in. long roll for body. Place roll for body on greased baking sheet. Press hard-cooked egg into upper portion of body. Place a rope of dough arms around egg. Attach head. With scissors or sharp knife, cut the lower part of body to form legs, and separate legs. Repeat with remaining dough and eggs.
Cover manikins. Let rise in warm place until doubled in bulk, about 30 minutes. Brush well with milk.
Heat oven to 375°F. Bake manikins for 10 minutes.
Remove from oven. Quickly add currant eyes and mouth and a slivered almond nose. Return to oven for 5 more minutes, or until golden brown.
Food: Easter Manikins/Ostermännchen