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Catholic Recipe: Doughman


  • 1 package active dry, or cake, yeast
  • 1/2 cup lukewarm water
  • 3 cups sifted all-purpose flour
  • 2 eggs, divided
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup soft butter
  • 1 cup warm milk
  • Details

  • Yield: 1 doughman
  • Prep Time: 4 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Germany

Also Called: Klauskerl


Dissolve yeast in water. Stir in 1/2 cup flour; mix thoroughly. Let rise in covered bowl. Sift 2 1/2 cups flour into bowl; make "well" in center; put dough in it. Add 1 egg, sugar, salt, butter, milk. Knead until dough starts to blister. Dust dough with flour; cover; let rise to double thickness. Punch to 1/4-inch thickness and cut pieces in shape of body, head, arms, legs. Assemble to form "doughman"; cover; let rise. Make face, using raisins, slivers of almond, currants, etc. Brush with milk, beaten egg. Bake at 375° until golden brown. Yield, 1 doughman

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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