Soft and delicious Krampus Bread (Parklji)
These are the top reasons why it's always a good thing to make Krampus bread at home:
- very soft and flavorful bread
- an excellent homemade Saint Nicolas gift
- for this recipe, you will only need easily accessible ingredients
- feel free to make them ahead and freeze them for later
- optionally shaped in two ways
Shaping
Shape the Krampus Bread in two ways.
Feel free to use a sharp knife to shape Krampus bread or use a gingerbread man cookie cutter for easier cutting. You would still have to cut out the head, but at least the shaping will be easier.
Optionally, make the Krampus Bread (Parklji) without the egg. In that case, use 50 ml more liquid (water or milk).
Storing and freezing
Feel free to store the Krampus Bread in two ways.
Feel free to keep it in a bread bag at room temperature for 2 days. The bread is softest the same day; however, it will be just as delicious the next day.
Feel free to freeze the Krampus bread ahead. Store the baked and cooled bread in a freezer bag. Place in the freezer for up to a month.
How to make Krampus Bread at home (video)
Check this quick recipe for the Krampus Bread (Parklji) at home.
Next, try these delicious homemade bread recipes
- Belokranjska pogača (Slovenian bread)
- Savory Bread Rolls with Crispy Pork Lard
- Christmas Fruit Cake
- Soft Bavarian Pretzels
- Soft Dinner Rolls
- Easter Bunny Shaped Rolls
METHOD
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dough and proofing
Add all dry ingredients (all-purpose flour, yeast, sugar, and salt) to a large bowl or stand mixer bowl. Pour in the lukewarm milk and add an egg. Knead into a smooth dough using a stand mixer with a dough hook attachment or a hand-held mixer with two dough hooks—Knead for 5 minutes or until the dough is soft and elastic. Add the cold butter, cut it into cubes, and knead until the butter is incorporated. Cover the bowl with a kitchen towel or clingfilm and leave it to proof at room temperature for 45 minutes.
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shaping and second proofing
Divide the dough into four parts. Lightly dust your working surface and shape each piece of dough into a ball. Set aside for 10 minutes. Roll each ball into a 20 cm x 10 cm (8-inch x 4-inch) rectangle. Using a sharp knife, cut out the Krampus and lightly stretch it with your fingers—place it on a parchment-paper-lined large baking sheet. Using the leftover dough, shape it into two balls and repeat the shaping process. Make a small challah or bread roll if you have any additional leftovers. Cover the baking sheet with a kitchen towel or clingfilm. Leave the dough to proof at room temperature for 45 - 60 minutes or until visibly risen. Cut the large raisins in half. Add the raisins into a small bowl and cover them with 100ml (1/2 cup) of boiling water. Set aside until needed. Place a rack in the middle of the oven and preheat it to 190 °C / 375 °F.
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bake
When the Krampus bread is risen, evenly brush it with milk. Press the raisins into the dough to get two eyes and two buttons. Using scissors make a small incision to make the mouth. Place in the oven and bake for 17 - 20 minutes at 190 °C / 375 °F or until golden-brown.
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