Saturday, March 21, 2015

Pudding Brezeln by Carolin Knoth

For 10-14 Brezeln.

These Are Not as Sweet and Sugar loaded as the storebought, but still pretty yummy

- 400 gr Flour
- 1 dash of Salt
- 1 egg and 1 eggwhite (You will Need the yolk to Brush them on the prezels)
- 180 ml warm milk
- 3-5 tbl Sugar
- 1 tsp oil
- 15-20 gr fresh yeast

A Little bit of butter melted to brush on

Also you need some apricot jam or sugar coating and some slivered almonds for decorating

1 kg pudding powder vanilla flavor plus 390 ml milk for making the Pudding

Disolve yeast and sugar in the warm milk. Mix up with the rest of the ingredients for the dough. Mix for about 4-5 min until you have a soft slightly sticky dough.

Flour your surface and roll out the dough and divide in 5 portions. Make little balls out of it, roll these out to a size of a small plate. Layer the discs on top of each other, brushing them with the melted butter. Press the stacked discs flat with your hands and than roll them out into a rectangle about 40x30 cm.

Cut stripes about 1,5 cm wide, twist these stripes and shape brezels out of them. Put them on a piece of parchment paper on a baking sheet. Let them rest for about 30 min.

Meanwhile cook the Pudding with the milk and up to 3 tbl of Sugar. Fill about 1 tbl between the "Arms" of the brezels. Brush the egg yolk (thinned out with 2 Tsp of milk) on the brezels and let Rest again for about 15 min.

Bake in preheated oven on 200 grad for about 15-20 min.

Brush apricot jam or sugar on the still warm brezels


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