Fruity Gnome Buns

Sift the flour into a large bowl and make a well in the center.

Dissolve the yeast in 150 ml lukewarm milk, stir smooth with a little flour and pour into the flour well.

Let the starter rise in the bowl for 15 minutes.

Add the butter, sugar, remaining milk, salt, egg and lemon zest and knead everything into a smooth, soft yeast dough.

Cover the dough and let it rise in a warm place for about 40 minutes.

Briefly knead the dough again and roll it out thinly on a floured work surface.

Cut the dough into strips about 10 cm wide and divide these into triangles.

Place the triangles on a baking sheet lined with parchment paper.

Beat the egg yolk with the cream and brush it over the dough pieces.

Create faces from nuts, glacé cherries and dried fruit and press them on lightly.

Let the topped dough pieces proof for another 15 minutes in a warm place.

Preheat the oven: fan 150 °C or conventional 175 °C.

Bake the gnome buns for about 15 minutes and then let them cool completely.

Mix the powdered sugar with enough water to form a thick glaze and fill a small piping bag.

Pipe the glaze on as a hat after cooling and let it dry.