About the Recipe
Growing up in Canada as a Swiss immigrant was a unique experience. I was very young when my parents left Europe, so most of my childhood was spent in Canada. However, my parents, especially my mother, made sure to preserve many Swiss traditions and share them with my brothers and me. One tradition I’ve always loved is Samichlaus—or St. Nicolas, as he’s more formally known.
Celebrated on December 6th, Samichlaus visits the children of Switzerland, bringing a sack filled with nuts, chocolates, tangerines, and cookies—but only if the children have been good! Naughty kids? Well, they risk finding a bundle of sticks instead. In exchange for these treats, children often prepare little poems for Samichlaus and promise to behave in the coming year. You could say he’s the Swiss version of Santa Claus, but instead of arriving on a reindeer-drawn sleigh, Samichlaus travels with his donkey, Nuck, and his grumpy sidekick, Schmutzli. (Though, in my family, we skipped the Schmutzli part and just kept it to Samichlaus and Nuck!)
In our home, Samichlaus didn’t make an appearance to hear our poems. Instead, we’d hear the jingle of his bell and find a large burlap sack waiting at the door. I can still vividly remember the smell of that burlap sack—it was magic to me.
A side note: while Samichlaus comes in early December, Swiss children also receive gifts at Christmas. However, unlike North America’s Santa Claus, these gifts are delivered by the Christkind (Christ Child), an angel who arrives on Christmas Eve. The sound of a bell marks his departure—but that’s a story for another time.
In celebration of Samichlaus, Grittibanz are made—little bread figures shaped from the same dough used for Zopf, a traditional Swiss braided bread. Decorated with raisins and pearl sugar, these sweet bread people can be enjoyed plain, with jam, or even with cold cuts and cheese.
Growing up, not only was I excited about the treats in Samichlaus’ burlap sack, but I also loved seeing what creative Grittibanz figures my mother would make each year. Now, my daughters carry on the tradition, shaping and decorating their own Grittibanz (and, of course, I join in too). It’s one of those simple yet special traditions that connects us to our heritage and fills our home with joy each year.
A Festive Tradition: Grittibanz are a classic part of Swiss Samichlaus celebrations, bringing joy and warmth to the holiday season. 🎄
Fun for Kids: Shaping and decorating these bread figures is a hands-on activity the whole family will enjoy.
Soft and Delicious: The dough is perfectly soft, lightly sweetened, and irresistible fresh out of the oven.
Customizable: From decorations to subtle flavors like cinnamon or vanilla, you can make them your own.
Perfect Pairing: Enjoy Grittibanz with a warm mug of hot chocolate or tea for the ultimate holiday treat.
Nostalgic Joy: Whether you’re continuing a tradition or starting a new one, these little bread figures are sure to create lasting memories. 💕
What You'll Love
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast. Use the same amount (40g or 2 ½ tablespoons) but skip the step of activating it in warm milk. Add it directly to the dry ingredients.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough the night before, let it rise in the fridge overnight, and shape the Grittibanz in the morning.
Q: What if I don’t have pearl sugar?
A: You can skip it or substitute with coarse sugar or even sprinkles for a fun twist.
Q: Can I freeze Grittibanz?
A: Yes, baked Grittibanz can be frozen. Wrap them tightly and freeze for up to 1 month. Warm them in the oven to enjoy!
Q: Can I add flavors to the dough?
A: Definitely! A touch of vanilla extract, orange zest, or a pinch of cinnamon would complement the holiday feel.
Q: What can I use for decorating if I don’t have raisins or cranberries?
A: Chocolate chips, nuts, or even small candy pieces can work for the eyes and buttons.
Frequently asked Questions
Ingredients
Grittibanz Dough:
500g All-Purpose Flour (4 cups)
2.5dl Milk (warmed) (1 cup)
50g Butter (3 ½ tablespoons)
1 Egg
40g Yeast (2 ½ tablespoons active dry yeast or 1 cube of fresh yeast)
10g Salt (1 ¾ teaspoons)
20g Sugar (1 ½ tablespoons)
Egg Wash:
1 Egg
3 Tablespoons Water
Pinch of Salt
Pinch of Sugar
Decorating:
Raisins or Dried Cranberries (as needed)
Pearl Sugar (optional, as needed)
Preparation
To make the dough, first combine the flour and salt in a large bowl. In a second microwaveable bowl, heat up your milk so that it is lukewarm (not hot). You can equally do this in a saucepan on the stove if you prefer. Add the yeast and sugar to the milk. Stir until combined. I let the milk mixture sit for about 10-15minutes, just to get the yeast activated.
Pour the milk mixture into the bowl with the flour and add in the butter and egg. Use your hands to knead everything into a nice smooth dough. (If you find the dough is really sticking to your fingers, you can add a little more flour). Make the dough into a ball and let sit for 30-40 minutes or until the dough has doubled. I usually cover my bowl with a kitchen towel, but you can use clingwrap as well. Zopf dough posted previously. Only this one is slightly sweetened.
Once your dough has risen, preheat your oven to 375F. Divide the dough into two equal halves. I usually cut away a third of each half, to use that portion of the dough to decorate and dress my little characters. The remaining 2/3 I use to make the body. I usually like to line a sheet pan and make my characters directly on it. That way, there is no fumbling around with the dough and risk of accidental breakage once the characters are assembled.
To form the main body, cut slits on either side to make the arms and one slit down the center of the bottom to make the legs. From there, you can decorate as you wish. You can add hair, a hat, a scarf, belt, pants, whatever you like. Let your imagination loose! Once accessorized, make the egg wash by combining the egg with the water, salt and sugar. Mix well and use a pastry brush to coat the dough characters with an even layer. I find it is better to add the egg wash before any raisins or sugar, as it will help them stick. Also, the egg wash will give your Grittibanz a nice glossy golden finish. Once you have added the egg wash, you can complete your decorating of the characters with raisins and pearl sugar. Make sure to really sink the raisins into the dough so that they don't pop off during the baking process. (Repeat this process for the other half of the dough).
Bake for 20-30 minutes or until the dough is cooked and they are beautifully golden.
Serve with butter and jam or cheese and cold cuts along with the nuts, fruits and other goodies from Samichlaus.
