English: Making a Mainzer Neujahrsbopp, a traditional German New Year's pastry, is a delightful way to celebrate the New Year with a nod to German culinary traditions.
500g all-purpose flour
1 packet (7g) active dry yeast
250ml warm milk
75g sugar
75g unsalted butter, softened
1 egg
Zest of 1 lemon
A pinch of salt
Raisins for decoration
Egg yolk for glazing
Instructions:
Prepare the Yeast Mixture:
In a small bowl, dissolve the yeast in a little bit of warm milk. Add a teaspoon of sugar and a couple of tablespoons of flour. Mix well and leave it in a warm place for about 15 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, remaining sugar, and a pinch of salt.
Add the yeast mixture, warm milk, softened butter, egg, and lemon zest. Mix until a soft dough forms.
Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until it doubles in size, about 1-2 hours.
Shape the Neujahrsbopp:
Once the dough has risen, punch it down and turn it out onto a surface.
Divide the dough into portions (depending on how large you want your Neujahrsbopp to be).
Shape each portion into either a jubilating figure with outstretched arms, or a vaginal representation.
Second Rise:
Place the shaped figures on a baking sheet lined with parchment paper.
Cover them and let them rise again for about 30 minutes.
Bake:
Preheat your oven to 180°C (350°F).
Brush the Neujahrsbopp with beaten egg yolk for a nice glaze.
Bake in the preheated oven for about 20-25 minutes, or until golden brown.