German bretzel, Polish and Ukrainian pretzel - all this is a pretzel familiar to us . The recipe for this street treat is different in different countries. It is most often made from yeast dough - gingerbread and butter. In Germany, where the pretzel came to conquer the world, it is salty and served as an appetizer for beer. In Poland and Ukraine, the recipe varied with toppings from grated cheese, sesame, poppy seeds. And in Russia, pretzels even began to bake sweet. Sugar crust is very fond of the kids who bought this dessert on the streets. And since the pretzel became sweet, then the dough for him began to be made not purely yeast, but shortbread or custard.
In this article we will give you a recipe for a Russian pretzel. He had a German brace in it, except that the form remained. A baker from Bavaria had the idea of making such a bun so that through it three times to see the sun. And you can weave such a pretzel?
Recipe for yeast sugar straps. Ingredients
Of the exotic foods, we need only a little brown sugar from the cane. This is for sprinkling. After all, ordinary white sugar in the oven melts, and we need a delicious foamy crust. You can mix it with cinnamon, vanilla, grated lemon peel for taste. All other ingredients are the most common. This is wheat flour of the highest grade - three hundred and sixty grams (plus a little more for rolling dough), a glass of milk, 37 g of fresh yeast (or a pack of dried). We also need one hundred grams of white sugar and butter, one egg and an additional yolk, a pinch of salt, a package of vanillin. To lubricate, you will need to cook a little melted butter. That's all the ingredients for making pastry. This is another difference from the original German recipe. A salty beer appetizer comes out solid, and we have soft and sweet pretzels for tea. Recipe with photos of all further manipulations read below.
Cooking Dough
It’s not difficult to cook baking, it just takes a lot of time (but not effort). First, heat the milk in a deep bowl, in which we will dissolve the yeast for dough. This is the most crucial moment. Milk must be warm enough for the yeast to come to life and multiply. But not hot, otherwise the culture of bacteria will die. Bring the milk to a temperature of about forty degrees (so that the finger is already hot, but not scorching). Dissolve a tablespoon of sugar in it. Add yeast. Stir with a wooden spoon. Cover the bowl with a napkin and leave it in a warm place for twenty minutes. After this time, a foam - a yeast cap - should appear on the surface of the milk. This is the dough from which we will make our pretzel. The recipe offers us to mix flour, salt and vanillin in another container.
Cooking dough
Rub the egg and yolk with a spoon of sugar. Melt the butter on the edge of the stove or in the microwave (it is important that it does not boil). Pour it into the egg mixture, and then, having thoroughly mixed, in a dough. Now we take a sieve and begin to sift flour through it (with salt and vanilla). From time to time, stir with a wooden spatula. Contact with iron is undesirable for yeast. Knead until the dough is no longer liquid. Then we continue to work with our hands, first in a bowl, then on the board. We mash it and from time to time with a force hit the countertop. The longer you knead the dough, enriching it with oxygen, the more airy the pretzel will turn out. The recipe prescribes to cover the gingerbread man and leave it in a warm room, be sure without drafts, for an hour. The dough should double. After an hour, sprinkle flour on the countertop and knead again. The dough will stop sticking to your hands, it will become soft and elastic.
We form pretzels
We cut the gingerbread man with a knife into ten identical parts. From each roll a thin tourniquet thirty-forty centimeters long on a board sprinkled with flour. Elastic dough allows you to twist from this long sausage and spiral. Raising the tourniquet at the ends, we form a loop. The edges of the “rope” are lapped and pressed in the outer circle. We get a tricuspid sugar pretzel. The recipe advises us to leave the products warm - they will increase a little more in volume. The Germans, before sending the bretzels into the oven, dip them in boiling water with dissolved soda. We do not have to do this.
Bake sugar pretzel
The recipe with a photo suggests us to put the settled products on parchment paper, which should first be greased with margarine. It should be noted that pretzels in the oven will "grow". Therefore, so that they do not stick together, we place them away from each other. Grease the upper surface of the pretzels with melted butter and sprinkle with brown cane sugar. You can mix it with a pinch of cinnamon or vanilla. Put the pan in the oven. Bake at a temperature of two hundred degrees for about fifteen to twenty minutes. Sugar pretzels should take on a golden hue.