Servings: 4
Yield: 2 Pretzels
Baking Time: 20 minutes
DOUGH
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
2 tablespoons sugar
1 teaspoon salt
2 teaspoons grated lemon peel
2 packages Fleischmann's® Active Dry Yeast*
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
FILLING
1/2 cup chopped blanched almonds, toasted
2/3 cup sugar
2 tablespoons butter or margarine
GLAZE AND TOPPING
1 egg beaten with 1 tablespoon water
2 tablespoons chopped blanched almonds, toasted
1. Prepare dough: In large bowl mix 1 1/2 cups flour, sugar, salt, lemon peel and undissolved yeast.
2. Heat milk, water and butter to 120º to 130ºF; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour, beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
4. While dough rises, prepare filling: In small bowl combine almonds and cup sugar. Using pastry blender or 2 knives, cut in butter until well blended; reserve.
5. Punch dough down; turn out onto lightly floured surface. Divide into 2 equal pieces. Roll one piece to 28 × 6-inch strip. Sprinkle 1/2 filling down center length of strip. Fold 1/3 of dough, lengthwise, over filling and press to seal. Bring other 1/3 of dough over and seal, forming a long rope. Pinch ends to seal.
6. On greased baking sheet, form rope into pretzel: curve ends to form circle; cross ends at top. Cross ends again and lay ends under bottom of circle. Repeat with remaining dough and filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
7. Glaze, top and bake pretzels: Carefully brush egg mixture on pretzels. Sprinkle with almonds. Bake at 400ºF for 20 minutes or until done. Remove from baking sheets and cool on wire racks.
Yield: 2 Pretzels
Baking Time: 20 minutes
DOUGH
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
2 tablespoons sugar
1 teaspoon salt
2 teaspoons grated lemon peel
2 packages Fleischmann's® Active Dry Yeast*
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
FILLING
1/2 cup chopped blanched almonds, toasted
2/3 cup sugar
2 tablespoons butter or margarine
GLAZE AND TOPPING
1 egg beaten with 1 tablespoon water
2 tablespoons chopped blanched almonds, toasted
1. Prepare dough: In large bowl mix 1 1/2 cups flour, sugar, salt, lemon peel and undissolved yeast.
2. Heat milk, water and butter to 120º to 130ºF; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour, beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
4. While dough rises, prepare filling: In small bowl combine almonds and cup sugar. Using pastry blender or 2 knives, cut in butter until well blended; reserve.
5. Punch dough down; turn out onto lightly floured surface. Divide into 2 equal pieces. Roll one piece to 28 × 6-inch strip. Sprinkle 1/2 filling down center length of strip. Fold 1/3 of dough, lengthwise, over filling and press to seal. Bring other 1/3 of dough over and seal, forming a long rope. Pinch ends to seal.
6. On greased baking sheet, form rope into pretzel: curve ends to form circle; cross ends at top. Cross ends again and lay ends under bottom of circle. Repeat with remaining dough and filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
7. Glaze, top and bake pretzels: Carefully brush egg mixture on pretzels. Sprinkle with almonds. Bake at 400ºF for 20 minutes or until done. Remove from baking sheets and cool on wire racks.
0 comments:
Post a Comment