Witch Finger

For the witch’s fingers, pour the water into a bowl and add the sugar and dry yeast. Mix with a hand mixer or in a food processor until the yeast makes small bubbles.

Add the salt and slowly stir in the flour, a little at a time, so that a homogeneous mass is formed and the dough separates from the edge of the bowl. Cover the yeast dough with a kitchen towel and let it rise in a warm place for about 1 hour.

Meanwhile, in 2 small bowls of water, stir in the blue and brown food coloring. Soak the almonds in it until they have the desired color. (Alternatively, you can paint the almonds with a brush once your fingers are done decorating).

Now divide the finished dough into 4 equal parts on a floured work surface and form a long roll from each part. Cut into pieces of equal length, about 10 cm, and shape these pieces into witches’ fingers. Place the fingers on a baking sheet lined with baking paper and let rise again for about 15 minutes. Preheat the oven to 220°C top and bottom heat.

Brush the fingers with egg, sprinkle with coarse sea salt and press in a colored almond as a fingernail. Bake the fingers in the oven for about 15-20 minutes until they have turned a golden brown color.

For the mustard dip, mix all ingredients together and serve with the witch fingers.

Preparation Tip:

Score some transverse lines in the middle of the fingers with a knife. These are to suggest the knuckles and the witch fingers look even more authentic.

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