Boxemännchen

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What can you find in Luxembourg during Advent? The famous Boxemännchen. These little brioche men are a sweet symbol of Saint Nicholas and delight both children and adults. Traditionally placed on the plate offered by the patron saint of children, they are a cherished part of the festive season. Fancy baking them yourself? We asked author and chef Maischi Tibesart to share her original recipe – which you'll find below.

During Advent, Boxemännchen are everywhere in Luxembourg – you'll spot them in every bakery. These brioche figures are decorated with raisins, sweets, or even a little meerschaum pipe, and they bring festive joy to breakfast tables and gift plates alike. They sweeten the wait for Saint Nicholas and Christmas, becoming a cherished part of the seasonal anticipation. Typically glazed and measuring between 10 and 30 cm, they also come in larger family-sized versions, some coated in chocolate or sprinkled with sugar. If you’d like to try making them yourself, here's the original recipe from Maischi Tibesart.

Ingredients:

  • 500g flour
  • 20g yeast
  • 2 tbsp. sugar
  • 250ml lukewarm milk
  • 10g salt
  • 2 eggs
  • 100g butter
© SIP

Method:

  1. Sift the flour into a bowl and make a hollow in the middle. Crumble the yeast into it. Add 1 tablespoon of sugar and some lukewarm milk. Mix with some flour to a smooth pre-dough and let it rise while covered for 15 minutes.
  2. Add the egg, 1 tablespoon of sugar, salt and the rest of the milk. Mix all the ingredients, add the butter and knead well. Cover the dough and leave to rise for 20 minutes.
  3. Knead well again. Form small men figures on a floured work surface and place them on a baking tray covered with baking paper. Leave to rise for another 20 minutes.
  4. Brush with the beaten egg and bake in a preheated oven at 180 to 200 degrees C.
  5. Bake for 30 minutes.
  6. The Boxemännchen can be decorated with icing. Dissolve 1/2 cup of icing sugar in some water and brush the finished pastry with it

From: E Maufel Lëtzebuerg - Mit Maischi unterwegs in der Luxemburger Küche

© Maischi Tibesart / Éditions Guy Binsfeld

The author

Maischi Tibesart's claim is to convey Luxembourg's "very own feeling of home". Her dishes take one back to the roots of Luxembourg cuisine, and also to her own prepared in the hostel "Méchelshaff" in Echternach. Of course, the recipes are very important to her, as are the stories behind them. She talks about both in her cookbook titled "E Maufel Lëtzebuerg" (A bite of Luxembourg), available in French and German.

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