Makes 2 bretzels • Prep time: 45 min • Rest time: overnight • Baking time: 25 min
Show your love with this sweet bretzel
For the dough:
4g instant dry yeast
1 egg, at room temperature
30g granulated sugar
1/2 tsp salt
Place flour, yeast, sugar and salt in a standing mixer and briefly mix with the dough hook to combine. Add an egg and milk, and mix on medium speed for 3 minutes. Add butter, adding a few cubes at a time, until incorporated. Continue mixing for about 10 minutes on medium speed, until the dough is completely smooth and soft.
Transfer the dough to an oiled bowl and cover tightly with plastic wrap. Place in the fridge for at least half a day or overnight to rise.
For the chocolate filling:
40g powdered sugar
20g unsweetened cocoa powder
1 pinch of salt
In a heat proof saucepan place chocolate, butter, fresh cream, cocoa powder, powdered sugar, and salt. Set over a pot of simmering water, ensuring that the bowl does not touch the water, and heat while stirring often, until the mixture is melted and smooth. Set aside to cool. You can place it in the fridge for a short while until it thickens and you get a spreadable consistency.
Remove the dough from the refrigerator and leave it at room temperature for 30 minutes until it’s easy to work with. On a lightly floured surface, roll the dough out to a rectangle (approx. 60 x 40 cm). Position the dough so that a long side is closest to you. Spread the chocolate filling over the dough. Starting with the long side, roll up the rectangle into a tight spiral. Using a knife, gently cut the roll in half lengthwise to get two stripes for two bretzels. Gently twist each stripe until you get a spiral look, then twist into a pretzel shape.
Place both pretzels on a parchment lined baking tray. Cover with a kitchen towel and leave to rise for 1 hour at room temperature.
Preheat the oven to 180°C and bake for about 25 minutes, until the bretzels are golden brown on top.
For the icing:
50g granulated sugar
50g powdered sugar
20g flaked almonds
While the bretzels are still in the oven, make the syrup. Combine water and granulated sugar in a small saucepan and bring to the boil, then boil for 1-2 minutes. Brush the hot baked bretzels with syrup and allow to cool before icing it.
Make the icing, mixing the powdered sugar with the milk to become a thick icing. Drizzle bretzels with icing and sprinkle with almond flakes.
Leave to set for at least 1 hour before serving.