But what they learned about and experienced was only one region from the diverse country of Germany. There are many regional traditions and foods that American soldiers never encountered. The Hefekerl is one of these regional specialties.
The cornerstone of German cuisine is most certainly bread. German bread is not like the sandwich bread many of us buy at the store. It is crisp on the outside and thick and doughy on the inside with a rich flavor. There are countless types of breads that capture different flavors and textures -- if you can imagine it, there is probably a German bread like that.
One such type of bread is the Hefekerl. It is unique, both in flavor and in traditional significance -- and it has many, many names! Hefekerl is a type of sweet bread roll that is shaped like a man, with raisins for eyes. Depending on where in Germany you are, this little guy could be called any one of over twenty-five different names, the most common being Weckmann, Stutenkerl and Martinsbrot. Most name variations incorporate what he is: a man made of bread. In my town, everyone called him Hefekerl, or “yeast guy”.
It definitely tastes sweet, but it is a subtle sweetness that is common to a lot of German desserts. They tend to not put as much sugar in their sweet treats as we Americans do. What really makes this treat shine is the charm of the shape and the rich texture of the bread. Sometimes, Hefekerl will be made with a thin sweet glaze over the top, or with a sprinkling of sugar crystals (like you can see on mine).
