Petits Bonhommes

The Sweet Nostalgia of Petits Bonhommes

The aroma of freshly baked bread has always held a special place in my heart. It conjures up images of cozy kitchens, family gatherings, and the simple pleasures of home. One particular bread holds a treasured spot in my memory: the petit bonhomme. These little bread men, with their charmingly imperfect shapes and sweet, slightly eggy flavor, were a cherished part of our Christmas traditions. My brother and I would eagerly await their appearance each year, knowing that a warm, soft petit bonhomme paired with a mug of steaming hot chocolate was the perfect start to any holiday day, or a delightful afternoon treat.

The petits bonhommes weren't just a delicious part of the holiday season; they were a symbol of family and togetherness. The process of making them wasn't just about following a recipe; it was about sharing time in the kitchen, the laughter echoing as we helped shape the dough, the anticipation building as the sweet scent filled the house. Their appearance also varied. Sometimes they were perfectly formed, other times slightly lopsided or uneven, each one a unique and endearing creation. Even the imperfect ones held a certain charm, reminding us that imperfections often make things more beautiful.

The tradition extended beyond our immediate family. I remember seeing petits bonhommes displayed in shop windows, ranging in size from tiny morsels to impressively large figures, some even grand enough to serve as a centerpiece for a holiday breakfast table. The sheer variety in size and decoration always intrigued me. It sparked the imagination. Each one seemed to tell a silent story of Christmas morning and family traditions. While the recipe itself is simple, the memories associated with the bread are anything but. It’s a testament to the power of food to connect us to our loved ones and the past.

Baking petits bonhommes each year was a way to preserve a piece of our family history. It was more than just a delicious treat; it was a tangible link to my childhood and a reminder of the joys of simple things, the warmth of family and the magic of the holiday season. And as the years have passed, even as our family has grown and changed, the tradition remains, a sweet and comforting reminder of our roots, our family bond, and the enduring appeal of a homemade treat.

The joy of creating petits bonhommes lies not only in their taste but also in the artistry involved. Shaping each little figure is a meditative process, a moment to disconnect from the demands of daily life and focus on a creative endeavor. It is a chance to get in touch with that playful spirit we often leave behind in the stresses of adulthood. The simple act of carefully shaping the dough, carving out the tiny arms and legs, and adding decorative raisins or candies for eyes and buttons allows for an element of personalization. Each petit bonhomme becomes a unique miniature masterpiece, a reflection of the baker's creativity and personality.

Beyond the recipe itself, the petits bonhommes are a reminder that the most cherished memories are often found in the simplest of things. A warm, freshly baked bread, shared with loved ones, can create moments that will last a lifetime. So, this Christmas, consider taking the time to bake a batch of petits bonhommes. Embrace the imperfections, cherish the process, and let the aroma of sweet bread transport you back to a time of simpler joys and unforgettable moments.

The tradition continues, and each year, as I prepare to bake these charming little bread men, I feel a warm sense of nostalgia washing over me. I'm once again a child, anticipating the delightful taste and the even more delightful memories made in the process. The joy of sharing these simple treats with my own family now adds another layer of meaning to this cherished tradition, preserving the past while creating new memories for the future. The legacy of the petit bonhomme continues, and that alone is sweeter than any sugar glaze.

Step-by-step

• Punch the dough down and turn it out onto a lightly floured work surface.
• Cut the dough into 10 evenly sized pieces (about 3 ounces each) and roll each into a ball.
• Cover with a kitchen towel and let them rest for about 15 minutes.
• Line 2 baking sheets with nonstick baking mats or parchment paper. Preheat the oven to 400°.
• Make sure your figures are very distinct; otherwise the shape will be lost in the oven as the breads rise. Use very little to no flour on the work surface. You need the dough to stick slightly to the countertop.
• Roll each ball into a log about 6 inches long.
• To form the head, about 1 to 1 1/2-inches in from one end, press down with the edge of your hand. Roll your hand back and forth. A neck will form and the head above it.
• Taper the body so it's wider at the shoulders and narrower toward the feet. Pat the body down to flatten it.
• With a sharp knife or with sharp scissors, make a single cut to form the legs and pull them apart. (Dipping the blades in water helps them cut more cleanly.)
• Make 2 diagonal cuts beginning at about the waist and angling in and up to below the shoulders. Pull the arms out.
• After that you can play, perhaps making a hat or muffler from scraps.
• Transfer the breads to the baking sheets, cover with kitchen towels, and let them rise for about 30 minutes.
• In a small bowl, whisk the egg yolks with 1 teaspoon of water. With a pastry brush, brush the breads with the egg wash.
• Press the raisins or other decorations firmly into the breads to make eyes, noses, buttons, and other details as your imagination prompts.
• Bake the breads for about 20 minutes or until dark golden brown.
• Let them cool on a rack.
• You can leave the breads glossy from the egg-yolk glaze or give them a sugar glaze.
• In a small bowl, mix the powdered sugar with just enough water to make a brushable paste, about 1 tablespoon.
• Brush the glaze all over the breads while they are still warm.
• Serve them the same day you bake them.