Boxemännchen with almond and cinnamon topping

Put the flour and sugar into a large bowl with a pinch of salt.

Pour the warm milk into a jug or a small bowl, crumble the yeast into it, and stir until it is completely mixed in. Pour the yeast mixture into the flour, add the melted butter and the eggs, and knead the dough for a few minutes. Shape into a ball, put the dough into the bowl, and cover with a clean cloth. Leave to rise for 45 minutes at room temperature, until the dough has doubled in volume.

Meanwhile, prepare the topping. Mix all the ingredients together until you get a spreadable paste – add a little more milk if needed.  Put to one side.

Turn out the dough onto a floured work surface, knead it briefly, and divide it into 8 equal portions. To make the head, take about 30g of dough from each portion and shape it into a ball the size of a nut.

Stretch out the remaining portion of dough into a rectangle.  Spread the filling over the surface, then bring the dough in on itself to make an oval shape. Cut along the length of the oval on both sides and at both ends, then lift the dough shapes on a baking tray covered with baking paper. Shape the ends you have cut off to make the arms and legs.  Put the ball of dough at the top to make the head. Repeat with all the remaining portions of dough.

Cover the Boxemännecher with a clean cloth and leave to rise for 30 minutes.

Meanwhile, preheat the oven to 200°C (fan). Mix the egg yolk with a little milk.

After 30 minutes, dab the Boxemännecher with the egg wash, and then decorate with the chocolate chips—two for the eyes and one for the belly button.

Put the Boxemännecher in the oven and cook for 15 minutes. Let them cool on a wire rack before serving.