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Ingredients:
1 1/2 cups milk, scalded and skimmed
1/2 cup sugar
4 ounces (1 stick) butter
1/2 cup warm water
1 tablespoon yeast
6 to 7 cups bread flour
1 tablespoon salt
2 eggs
1 pound confectioner's sugar
Almond extract
Water
Toasted, sliced almonds
Candied cherries
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Instructions:
Put the scalded milk, sugar and butter into the bowl of a stand mixer and let stir until the butter and sugar are dissolved. In another small bowl, dissolve the yeast in the warm water with a few grains of sugar. It should begin to foam in about 5 minutes. Add 5 cups of flour, 1 tablespoon of salt, the yeast mixture and the 2 eggs to the milk mixture. Use a dough hook to mix until it is a soft, even batter. Add more flour 1/2 cup at a time until a soft dough forms. Continue to knead until the dough cleans the sides of the bowl. Take the dough out on a lightly floured board and give it a few turns to form a smooth ball. Put it into a greased bowl and cover. Let rise for 1 hour or until doubled in size. Turn the dough out onto the board and divide in half. Roll each half into a long rope and shape into a pretzel. Lay the pretzel onto a parchment-paper-lined baking sheet and allow to rise for another hour. Bake at 375 degrees for 20 minutes until dark golden-brown. (Thermometer will read 190 to 200 degrees.) Allow to cool completely on a wire rack. Make a frosting by mixing the confectioner's sugar with a teaspoon of almond extract (or vanilla if you prefer) and enough water to make a spreadable icing. Pour the icing over the bread and decorate with the toasted almond slices and candied cherries.
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Ingredients:
1 tablespoon dry yeast
1 1/2 cups lukewarm water
1 tablespoon sugar
3 cups flour
1 tablespoon salt
4 tablespoons baking soda
2 tablespoons butter (melted and cooled)
Kosher salt or sea salt (for topping)
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Instructions:
Mix the yeast with the warm water, sugar and butter and set aside to proof (puff up).
In a food processor or large bowl, mix the flour and salt with the yeast mixture until a stiff dough forms and cleans the sides of the bowl. Knead for about 30 seconds in the processor or about 5 minutes by hand, adding small amounts of flour if necessary. Put into a greased bowl. Cover and allow to rise until doubled in bulk (about 1 hour).
In a high-sided frying pan or Dutch oven, boil 4 cups of water to which you have added the 4 tablespoons of baking soda.
Form the dough into pretzel shapes, large or small, and drop a few at a time into the boiling water. Cover and let boil for about 1 minute. Take them out with a spatula and allow to drain on a rack for about a minute. Sprinkle on the sea salt (or other toppings such as garlic salt, sesame seeds, poppy seeds, etc.) and place onto a buttered cookie sheet. Bake in a 450-degree oven until golden-brown.
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