• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 4 People
  • Difficulty Hard

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 150ml lukewarm milk
  • 1 1/2 tsp instant dried yeast
  • 1/4 tsp sugar
  • A little plain flour
  • 100g butter, melted
  • 1 egg, lightly beaten
  • 1 tsp salt
  • 325g high protein flour
  • 50g raisins
  • Glaze (beat together):
  • 1 egg yolk
  • A pinch of salt
  • 1 tsp milk
  • Sugar syrup:
  • 275g sugar
  • 1 1/2 cups water
  • Cinnamon sugar (mix well):
  • 125g fine castor sugar
  • 1 tbsp cinnamon powder

Instructions

  1. Pour half the lukewarm milk in a small bowl and stir in instant dried yeast and sprinkle with sugar and flour.
  2. Leave aside for 10 minutes to froth.
  3. Combine melted butter, egg and salt in a small bowl.
  4. Sift the flour into a large mixing bowl. Make a well in the centre and pour in yeast mixture, combined butter egg mixture, raisins and remaining milk.
  5. Mix to form a soft dough then turn dough onto a lightly floured surface and knead for about 10 minutes or until texture is springy and smooth. (Wweight of the dough should be 600g.)
  6. Put dough into a lightly floured bowl and cover with a clean, damp tea-towel and leave aside for 1 hour or until it grows double in size.
  7. Turn dough onto a floured surface and knock out the air, then knead for two minutes.
  8. Cut out a piece of dough for shaping, keeping the rest covered to prevent it from drying out.
  9. To shape the pretzel, roll the dough under your palms into a sausage shape then keep rolling into a long strip of about 65cm long.
  10. Bring the ends round; give a twist in the centre and cross over and then take them up to the top of the circle.
  11. Give a spacing of about 4cm apart, then press it in position.
  12. Place on a piece of clean tea towel.
  13. Shape the rest of the dough into pretzels similarly.
  14. Hold the pretzels with both hands and dip right into a basin of water. (It is done to moisten the pretzels.)
  15. Take out immediately and place on a tea towel.
  16. Place the damp pretzels on greased trays.
  17. Brush with egg glaze and bake in a preheated oven at 230°C for four to five minutes or until golden in colour.
  18. Finish up baking the rest of the pretzels.
  19. Turn pretzels out onto a wire rack immediately after baking and dip into sugar syrup, then coat with cinnamon sugar.
  20. Pretzels are ready for serving.
  21. To make sugar syrup:
  22. Bring ingredients to a boil until sugar is dissolved, then leave aside to cool completely before using.

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