There is no happy December without Santa Claus, and there is no Santa Claus without sweet Santa Claus hooves, a delicious pastry that delights young and old alike. In addition to dried fruit and a small gift, St. Nicholas' parkelj is an obligatory part of the festive goblet brought by St. Nicholas. This year, you prepare it for him to make his job at least a little easier. And another reason why Santa's hooves are indispensable. There is nothing better than soaking them in a cup of tea, white coffee or cocoa in the morning!
Nicholas is already at the door. One, two, three, and you also have sweets ready Santa's hooves from yeast dough, as we use it for potice. Festive cakes, which are extremely popular before the arrival of the first December benefactor (even if they are more bready or sweet than the one we present), you can also prepare them yourself at home, and without special cooking or artistic knowledge.
Nicholas' hooves mothers and grandmothers they usually bake at night to wait and surprise the children with them in the morning. And just as there is no Santa Claus procession without hooves, there is no Santa Claus without doughy Santa Claus hooves, so just get started with the Santa Claus hooves recipe below, that just melt in your mouth.
Ingredients for Santa's Hooves:
- 1/2 kg of white flour
- 2 egg yolks
- 1/2 package of yeast
- 80 dag of sugar
- 70 dag of butter
- 1 vanilla sugar
- 2 dcl of warm milk
- raisins and cloves for eyes and buttons
- grated rind of half a lemon
Making sweet Santa Claus hooves
Sift the flour first and sprinkle salt on the edge of the bowl. Dissolve the yeast together with a teaspoon of sugar in a little warm milk and pour it into the well we made in the middle of the flour. Before we start mixing, mix the two egg yolks and the grated lemon peel into the rest of the milk and sprinkle the entire contents of the bag of weil's sugar into it. The yeast is then mixed with flour and, while kneading, slowly pour in warm milk with additives. Finally, pour the melted butter into the mixture. Knead everything well and let it rise for at least 40 minutes. While it is rising, knead the dough one more time quickly (thereby killing the stowaway, read: excess air), and after it has risen, roll it out to a thickness of about 1.5 cm. This is then used to form Santa's hooves (it is best to roll the dough into rectangles and then cut out the hooves, arms and legs). When we have formed them (all parts should be the same thickness, so that the thinner ones do not burn during baking), transfer the dough to the baking sheet and let it rise for another quarter of an hour. Before putting the hooves in the oven for 15, 20 minutes in an oven heated to 180 degrees Celsius, coat them with milk mixed with an egg. This gives them a shiny look at the end. So sweet good run!
