This recipe is best with
Recipe Ingredient
- Smoke Salmon Fillings:
- 120g Anchor UHT Extra Yield Cooking Cream
- 500g Anchor Cream Cheese (softened at room temperature)
- 300g Smoked Salmon
- 250g Anchor Extra Stretch Mozzarella Shredded
- 250g Anchor Colby & Cheddar Shredded
- 5g Dill
- Salt & Pepper, to taste
- Pizza Dough:
- 1kg Bread Flour
- 10g Instant Dry Yeast
- 20g Fine Salt
- 30g Castor Sugar
- 600g Water
- 50g Olive Oil
- Pretzel:
- 350g Prepared Pizza Dough
- 20g Anchor Unsalted Butter
- 20g Perfect Italiano Aged Parmesan Grated
- 5g Dry Parsley
- Pizza Sauce for dipping
Instructions
- Add Anchor Extra Yield Cooking Cream, Anchor Cream Cheese & smoked salmon into a food processor. Blend until smooth.
- Add both Anchor Extra Stretch Mozzarella Shredded and Anchor Colby & Cheddar Shredded, salt, pepper & dill into the blended ingredients. Fold and mix well. Keep in refrigerator covered.
- Place the bread flour, instant dry yeast, fine salt & castor sugar into a mixer & mix it by lower speed for around 30seconds.
- Next, mix the water & oil into a jug then pour it into the dry ingredients. Mix it using lower speed until it’s slightly combines for around 1minute.
- Change to medium speed & continue mixing the dough until its smooth for around 5minutes.
- Divide the prepared dough weighing 350gm/pcs.
- Let the dough rest inside chiller for at least 30mins.
- Roll the dough into rectangular shape 23cm long x 8cm length.
- Divide the dough ½ & pipe in the filling inside the divided dough, brush with beaten egg & then rolled nicely. Please ensure there is no leakage.
- Baked the pretzel inside preheated oven with the temperature of 220C for 5 – 6minutes.
- While it’s still hot, brush with Anchor Unsalted Butter & sprinkle with Perfect Italiano Aged Parmesan Grated & parsley. Serve it hot with pizza sauce.
Smoke Salmon Fillings:
Dough:
Pretzel:
