DIY for Pretzelsunday alias "Bretzelsonndeg"

Makes 2 pretzels • Prep: 45min • Resting: 1h + 2h setting of the icing • Oven: 25min

For the dough:

25 g fresh yeast
500 g bread flour (T65)
40 g sugar
¾ tsp salt
1 egg

Recipe steps

1

Melt the butter and leave to cool slightly.

2

Crumble the yeast into the milk, and stir to dissolve.

3

In a large bowl, mix the flour, sugar and salt. Add the melted butter, milk and egg to the flour while kneading with the kneading attachment of a freestanding mixer. Knead the dough in the machine for 5 minutes (or for 10 minutes if kneading by hand). You want a soft, slightly sticky dough.

4

Cover the bowl with the dough with a teatowel and leave to rest for 30 minutes.

For the filling :

160 g ground almonds
60 g dark brown sugar
½ tsp cinnamon
1 pinch of salt
1 egg
4 tbsp apricot jam

Recipe steps

1

Meanwhile, prepare the filling: put the almonds, dark brown sugar, cinnamon and pinch of salt in a bowl. Separate the egg an only add the egg white to the bowl – reserve the egg yolk for later. Add the apricot jam and mix, adding a bit of water if it seems too dry.

2

Turn the dough onto a flour-dusted work surface and roll into a rectangle approximately 70 x 30 cm. Cut the rectangle four long strips. Spread the filling over two strips, then top each with another bar dough strip.

3

Carefully twist each piece of pastry so it looks like a curly straw, then twist into a pretzel shape and put onto a baking tray lined with baking paper. Cover with two teatowels and leave to rest for 30 minutes.

4

Meanwhile, mix the leftover egg yolk with a tablespoon of milk.

5

Preheat the oven to 180°C fan.

6

Before they go in the oven, brush each knot with the egg wash.

7

Bake in the preheated oven for 25 minutes. As soon as they come out of the oven, brush the hot pretzels with apricot jam and transfer onto a wire rack to cool.

For the icing:

1 tbs of apricot jam
70 g icing sugar
20 g flaked almonds

Recipe steps

1

Once cool, make the icing: mix the icing sugar with the milk to become a thick icing. Toast the flaked almonds in a frying pan until browned.

2

Drizzle each pretzel with icing and sprinkle with almond flakes.

3

Leave to set for at least 2 hours before serving, so that the icing becomes firm.

This recipe was created by Anne’s Kitchen

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