| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | New Jersey | 1 | Servings | |
INGREDIENTS
| 3 | pk | Active dry yeast |
| 3/4 | c | Warm (not hot) water |
| 2 | Eggs | |
| 7 | tb | Granulated sugar |
| 1/2 | ts | Ground cardamom |
| 1 1/4 | c | Milk |
| 6 | c | Sifted enriched all purpose flour |
| 3/4 | lb | Butter or margarine |
| 1 1/2 | c | Jam or seedless raisins or 3 c. almond paste |
| 3/4 | c | Crushed lump sugar |
| 3/4 | c | Chopped nuts |
INSTRUCTIONS
Sprinkle dry yeast on water; stir until dissolved. In large bowl, beat eggs with hand beater until foamy; set aside 2 Tbsp.; Add sugar to eggs; beat until thick. Stir in yeast, cardamom and milk. Then stir in 5 c. flour, mixing with hands, if necessary. On large floured board, roll out dough into 18 X 12 inch rectangle. With knife or cheesecutter, cut 1/4 lb of butter into thin slices; place on half of dough; fold other half on top. Using palms of hands, firmly press down on dough, turning it on board as necessary, until another rectangle is formed. Repeat with second 1/4 lb of butter; then repeat again with last 1/4 lb of butter. Now, sprinkling board and hands with flour as necessary, continue folding and pressing dough with hands until all the butter has been worked in and no specks of yellow are showing. (This is easier if, every now and then, you roll out dough with rolling pin into a large rectangle; fold in quarters; and press out again.) Now divide dough into thirds. Gently pull one third into a rope about 34 inches long. On greased 17 X 14 inch cookie sheet, place rope in circle, with ends 2 inches apart. With palm of hand, flatten dough to form collar about 4 inches wide. Down center of collar, spoon 1/2 c. jam or raisins, or spread 1 c. almond paste. Pull one edge of collar up over jam; moisten with water; pull other edge up on top; press gently to seal. Carefully form collar into pretzel shape. Make 2 more "pretzels" with rest of dough. Brush top of each with reserved beaten egg; sprinkle with crushed sugar and nuts; press into dough. Let rise in warm place (80 to 85 F) until double in bulk. Bake at 425 F 20 minutes, or until brown. Brush with melted butter; cool on cake rack. Marguerite B. Christensen Lodge 84 Newark, New Jersey (I have no idea who she is. She is the person who is given credit for the recipe)
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