Raisin bread devils for Saint Nicolas

It’s finally here, Saint Nicolas’ day. I don’t know about your place, but here children get presents on the 6th of December. In Slovenia we put a plate the evening before and in the morning there are presents, some fruit and nuts and of course candy. St. Nicolas comes with angels and devils and if you’re not a good girl/boy, you get coal instead of presents and a willow branch, as a warning (it’s meant for spanking). Here in Belgium they put out a shoe with carrots and sugar (for the horses). Their St. Nicolas comes with a boat and his helper is Black Pieter, no devils with coal and branches for spanking here.

Sweet raisin bread devils
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Končno je tukaj, Miklavž. Vsi ga poznamo, zato o njem ne bom veliko pisarila. Poznajo ga tudi tukaj v Belgiji. Tu otroci namesto krožnika večer prej pripravijo čevelj s korenjem in sladkorjem (za Miklavževe konje). Miklavž pride z ladjo iz daljnih dežel in njegovi pomagači tukaj niso angelčki in parkeljni, temveč Črni Peter, ki je črn zato ker je prišel skozi dimnik.

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I’m excited for this holiday, because for me this is the time when it really starts to feel like Christmas. I love Christmas, it’s my favourite holiday. I love the lights in the city, the Christmas music and the fact that you get to spend time with your family. This is also the perfect time to bake. Baking with Christmas music in the background (especially Ella Fitzgerald’s Christmas) makes me feel super cosy and even though I have to listen to Laurens’ comments how he enjoys it (not), is also very relaxing.

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Miklavža imam rada, saj se po mojem mnenju takrat zares začne čutiti Božično vzdušje. Obožujem Božič, to je moj najljubši praznik. Rada imam lučke v mestu, božično glasbo in to, da je to čas, ko si vzamemo več časa za družino. To je tudi odlični čas za peko. Peka, z božično glasbo v ozadju (še posebno, če jo poje Ella Fitzgerald) me vedno spravi v dobro voljo in čeprav moram poslušati Laurensove komentarje kako (ne) uživa v glasbi, me vedno zelo sprosti.

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In school you always get these devils for breakfast on St. Nicolas’ day. They are made from sweet yeasted raisin bread and are delicious. Here in Belgium they have a similar thing, but it’s shaped like a horse or Sinterklaas. These are delicious with a glass of cold milk. You still have time to make them before St. Nicolas comes and don’t forget to leave a piece of it on a plate for him, I’m sure he’s tired from all the gifting.

Enjoy the goodies!

Sweet raisin bread devils
Serves 8
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 4 cups (500 g) all purpose flour
  2. 1 package dry active yeast
  3. 1 cup (250 ml) lukewarm milk
  4. 1/4 cup (60 g) caster sugar
  5. Pinch of salt
  6. 1/3 cup (90 g) unsalted butter, melted
  7. 1 whole egg + 1 egg yolk, lightly beaten
  8. 1/2 cup raisins
  9. 1 egg, beaten
  10. 2 tbsp castor sugar
  11. 2 tbsp milk
Instructions
  1. Mix the yeast with milk and a tbsp of sugar and set aside.
  2. Mix flour, salt and sugar in a big bowl.
  3. Add the milk and yeast mixture, butter and beaten eggs.
  4. Knead in a soft dough (it should look more loose than for a bread) add more flour if needed.
  5. Shape in a ball, place in an oiled bowl, cover and leave to rise in a warm place for 1h (it should double in size).
  6. Preheat the oven to 200°C (390°F).
  7. Take out the dough and on a floured surface knead in the raisins (leave a couple for decoration).
  8. Divide the dough in 8 parts.
  9. To make the devils shape each part in a rod about 10 cm (4 inch) long and pinch on 1/3 to make the head with the scissors make a small cut on the top of the head to make the horns.
  10. With the scissors cut a 3 cm (1,5 inch) crease on the bottom to make the legs, cut out the arms on both sides of the body.
  11. Add the eyes and mouth by placing the raisins on the head.
  12. Place on an oiled baking sheet cover and let rise for 30 min.
  13. Make the egg wash by beating the egg with the sugar and milk.
  14. Brush the devils with egg wash.
  15. Bake for 20 min or until golden on top.
Oh the Goodies http://ohthegoodies.com/
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Ne vem ali je bilo pri vas enako, a na naši šoli so nam na Miklavža, za malico vedno postregli parkeljne. Ti so narejeni iz sladkega, kvašenega testa z rozinami.Tudi tu v Belgiji imajo podobno pecivo, ki ga pripravijo za Miklavža, le da je to v obliki konja ali samega Miklavža. Najbolj se priležejo ob kozarcu mrzlega mleka. Če pohitite imate še nekaj časa, da jih pripravite preden pride Miklavž. In ne pozabite pustiti koščka na krožniku za Miklavža, verjetno je utrujen od vsega obdarovanja.

Uživajte v dobrotah!

Parkeljni
Serves 8
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Print
Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 500 g moke
  2. 250 ml mlačnega mleka
  3. Zavojček suhega instant kvasa
  4. 60 g sladkorja
  5. Ščepec soli.
  6. 90 g stopljenega masla
  7. 1 jajce + 1 rumenjak, stepena
  8. Pest rozin
  9. 1 jajce stepeno
  10. 2 žlici sladkorja
  11. 2 žlici mleka
Instructions
  1. Kvas zmešamo z mlekom in žlico sladkorja ter pustimo na strani.
  2. Zmešamo moko, sladkor in sol.
  3. Moki dodamo mleko s kvasom, stopljeno maslo in stepeni jajci.
  4. Zamesimo mehko testo (testo ni tako čvrsto kot za kruh), dodamo več moke, če je potrebno.
  5. Testo oblikujemo v kepo in v naoljeni posodi, pokrito vzhajamo 1 uro.
  6. Pečico segrejemo na 200°C.
  7. Testo na pomokani površini pregnetemo in vmesimo rozine.
  8. Testo razdelimo na 8 delov.
  9. Vsak del oblikujemo v 10 cm dolg svaljek, ki ga na 1/3 preščipnemo, da oblikujemo glavo, na glavi s škarjami naredimo majhno zarezo in oblikujemo parkljeve roge, s tremi rozinami naredimo oči in usta.
  10. Noge naredimo tako, da s škarjami zarežemo 2-3 cm dolgo zarezo po sredini drugega konca svaljka, na vsaki strani naredimo še zarezo, da dobimo roke.
  11. Parkeljne postavimo na pomokan pekač in pokrite vzhajamo 30 min.
  12. Naredimo premaz tako da stepemo jajce, 2 žlici sladkorja in 2 žlici mleka.
  13. Vzhajane parkeljne premažemo z jajčnim premazom.
  14. Parkeljne pečemo 20 min oziroma dokler se ne zlato rjavo obarvajo.
Oh the Goodies http://ohthegoodies.com/
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