This recipe is best with
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
- Pour half the lukewarm milk in a small bowl and stir in instant dried yeast and sprinkle with sugar and flour.
- Leave aside for 10 minutes to froth.
- Combine melted butter, egg and salt in a small bowl.
- 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.
- 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.)
- 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.
- Turn dough onto a floured surface and knock out the air, then knead for two minutes.
- Cut out a piece of dough for shaping, keeping the rest covered to prevent it from drying out.
- 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.
- Bring the ends round; give a twist in the centre and cross over and then take them up to the top of the circle.
- Give a spacing of about 4cm apart, then press it in position.
- Place on a piece of clean tea towel.
- Shape the rest of the dough into pretzels similarly.
- Hold the pretzels with both hands and dip right into a basin of water. (It is done to moisten the pretzels.)
- Take out immediately and place on a tea towel.
- Place the damp pretzels on greased trays.
- Brush with egg glaze and bake in a preheated oven at 230°C for four to five minutes or until golden in colour.
- Finish up baking the rest of the pretzels.
- Turn pretzels out onto a wire rack immediately after baking and dip into sugar syrup, then coat with cinnamon sugar.
- Pretzels are ready for serving.
- Bring ingredients to a boil until sugar is dissolved, then leave aside to cool completely before using.
To make sugar syrup:
