Some of you might already know that I worked for Disney in Florida for some time when I was younger.
I was working at the German Pavilion in EPCOT (for those who don’t know EPCOT – it is kind of an amusement park with several pavilions around a big lake, each representing a country, like Germany, China, Italy or the UK). Right next to China was the pavilion of Norway with a really nice restaurant and several shops to buy stuff from Scandinavia – and a bakery. A really good bakery!
The stuff you could get there was soo good – not 100% Scandinavian of course, because it was adapted to please the american taste buds – but still sooo good ;) In that bakery you could get these sweet pretzels. Every time I’ve been to EPCOT in the past, I had to go there and get one of those pretzels. Eat it. Love it! :)
Haven’t been in Florida for quite some time now – so the only logical thing to do is… making these pretzels at home!
I know – it’s a long explanation why I made these pretzels, but you had to know the complete story :P
INGREDIENTS / ZUTATEN
(9 pretzels)
For the dough:
1 1/2 cups (360ml) warm water
2 1/2 tsp. dry yeast
1/2 cup (100g) sugar
4 cups (520g) all-purpose flour
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tbsp. maple syrup
For the topping:
1 cup (130g) confectioner’s sugar
2 tbsp. milk
1/2 tsp. vanilla extract
1 cup (100g) sliced almonds, roasted
(9 Brezeln)
Für den Teig:
360ml warmes Wasser
2 1/2 TL Trockenhefe
100g Zucker
520g Mehl (Type 405)
1/4 TL Zimt
1/8 TL Muskatnuss
1 TL Ahornsirup
Für das Topping:
130g Puderzucker
2 EL Milch
1/2 TL Vanille Extrakt
100g gehobelte Mandeln, angeröstet
DIRECTIONS / ZUBEREITUNG
1. Add warm water and one tablespoon of the sugar to a large bowl and mix until the sugar has dissolved. Add the dry yeast and mix a bit. Let sit until yeast is foamy – takes about 10 minutes. Line two baking sheets with baking parchment.
2. In a separate bowl mix flour, cinnamon and nutmeg. When the yeast is ready add the flour mix, remaining sugar and maple syrup. Knead for about 5 minutes until you get a nice smooth dough (use a food processor or do it by hand).
3. Separate the dough into nine 4 oz. (110g) balls. Roll each ball into a long strand and form pretzel shape. Place the pretzels on the prepared baking sheets, cover with a kitchen towel and allow to rise for about 30 minutes. While the pretzels are rising, roast the sliced almonds in a non-stick pan until fragrant and slightly colored.
4. Preheat the oven to 400˚F (200°C). Bake the pretzels for about 12 minutes – they should be golden brown. Take out of the oven and let cool down completely.
5. In a small bowl mix powdered sugar, milk and vanilla extract until well combined. Brush the pretzels with the icing and sprinkle with the roasted almonds.
1. Wasser in eine große Schüssel füllen, einen Eßlöffel des Zuckers zugeben und im Wasser auflösen. Trockenhefe zugeben und verrühren. Alles so lange stehen lassen, bis die Hefe blasen bildet – etwa 10 Minuten. Zwei Backbleche mit Backpapier belegen.
2. In einer zweiten Schüssel Mehl mit Zimt und Muskatnuss vermischen. Mehlmix zusammen mit dem restlichen Zucker und Ahornsirup zur Hefe geben. Alles in ca. 5 Minuten zu einem glatten Teig verkneten (entweder per Hand oder mit der Küchenmaschine).
3. Den Teig in neun, ca. 110g (4 oz.) schwere Portionen teilen. Jede Portion zu einem langen Strang rollen/ziehen und zu einer Brezel formen. Auf die vorbereiteten Backbleche legen, mit einem Küchentuch abdecken und etwa 30 Minuten gehen lassen. Während die Brezeln gehen, die gehobelten Mandeln in einer beschichteten Pfanne anrösten, bis sie duften und etwas Farbe bekommen haben.
4. Den Ofen auf 200°C (400°F) vorheizen. Brezeln für ca. 12 Minuten backen – sie sollten goldbraun geworden sein. Aus dem Ofen nehmen und abkühlen lassen.
5. In einer kleinen Schüssel Puderzucker mit Milch und Vanille Extrakt verrühren. Die Brezeln damit bestreichen und die gerösteten Mandeln darüberstreuen.
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