Stutenkerl - a German sweetened yeast dough in the shape of a man. Traditionally served around St. Martins Day (and sometimes St. Nicholas Day) in Germany. This veganized version of the traditional German recipe tastes just as delicious!
In a mixing bowl, combine the flour, sugar, dry yeast, and salt.
Add milk, melted butter, lemon juice, and grated lemon peel to the dry ingredients. Use the dough hook attachment on your electric stand mixer or a hand mixer to combine the ingredients. Start at low speed and gradually increase to speed 2, kneading the dough for about 10 minutes. The dough is fully kneaded when it's smooth and springs back when lightly pressed.
Kneading and Resting
Remove the dough from the bowl and transfer it to a lightly floured surface. Shape it into a round ball.
Lightly grease the mixing bowl, place the dough back in it, cover it with a bowl covering or a damp cloth, and let it rest in a warm, draft-free spot for 15 minutes. (An idea: I like to put the bowl in a non-heated oven with the light on to create a warm environment.)
Prepare for Baking
Line a baking sheet with parchment paper and set it aside.
Divide the dough: For 4 small Stutenkerle, divide the dough into 4 equal pieces. For 2 larger ones, divide it into 2 equal pieces. You can estimate this or use a food scale for accuracy.
Shape each piece into a ball, then roll it with your left hand to form a long strand of dough, with one end pointed. Using your right hand, press the other end down to form a round head, leaving two-thirds of the dough as the elongated part and a round ball on top.
Shaping
Use a rolling pin to flatten the pointed end into a triangle shape. With a baker's dough scraper, slightly cut the middle of the pointed end lengthwise for the legs. Cut the dough at the upper left and right sides for the arms.
Press raisins into the dough for the face and buttons. Optionally, add clay pipes if desired. For guidance on shaping watch this video of two professional bakers forming Stutenkerle. The video is in German, but I'm sure watching them do it can still be helpful!
Place the shaped Stutenkerle on the prepared baking sheet, leaving about 1-2 inches of space between each. Cover them with a damp cloth to prevent drying and allow them to rise for 40 minutes.
Baking
Prepare a vegan egg wash by mixing oil, milk, water, and sugar in a small bowl. Set it aside. Preheat the oven to 185°C / 365°F.
After the resting time, remove the cloth and brush the tops of the Stutenkerle with the vegan egg wash. Reapply raisins by pressing them down once more, if needed. Bake for 20-25 minutes or until lightly browned.
Allow the Stutenkerle to cool before serving. They are best enjoyed on the day they're baked. Get creative with shaping and have fun making these delightful treats!
Notes
Storage: Store leftover Stutenkerl in an airtight container at room temperature for up to two days; for longer storage, freeze them in airtight wrapping for up to one to two months, thawing at room temperature before serving.