CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
German |
German, Appetizers |
2 |
Servings |
INGREDIENTS
2 |
c |
Milk |
1/2 |
c |
Butter Or Margarine |
2 |
pk |
Yeast; Active, Dry |
2 |
ts |
Salt |
1/2 |
c |
Sugar |
7 |
c |
Flour; Unbleached |
2 |
|
Eggs; Large |
1 |
c |
Confectioners' Sugar |
|
|
;Water |
1 |
ts |
Vanilla Extract |
1/4 |
c |
Almonds; Chopped |
INSTRUCTIONS
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt,
sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes.
Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough
flour to form a soft dough. Knead until smooth and elastic, about 5
minutes. Place dough in a greased bowl. Let rise in a warm place until
doubled in bulk, about 1 hour. Punch dough down and let rise again until
doubled. (1 hour more). Divide dough in half. Shape pretzel as follows:
Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter.
Cross the ends leaving a large loop in the center. Flip loop back onto
crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels
on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F
for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix
confectioners' sugar, water and vanilla to form a thin icing. Spread icing
on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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