A dense but soft dough with a lovely chewiness and a wonderful taste of almonds and cinnamon, shaped in a cute lovers' embrace. Sweet pretzels are a Luxembourg tradition during the period of Lent for what is called Pretzel Sunday.
For the yeast dough:
- 50 g butter
- 60 ml milk
- 250 g flour
- 1/2 packet (4 g) instant yeast
- 35 g sugar
- 1 tsp vanilla sugar
- 1 egg
For the filling:
- 60 g ground almonds (or almond flour)
- 30 g coconut or brown sugar
- 1 egg white
- 1/4 tsp cinnamon
- 1 Tbsp apricot jam
For the glaze:
- 60 g icing sugar
- 1 Tbsp milk
- flaked almonds, to decorate
For the yeast dough:
- Melt the butter with the milk in the microwave. Set aside.
- In the bowl of a stand mixer fitted with the dough hook, add the flour, instant yeast, sugar, and vanilla sugar. Mix on low to incorporate.
- Add the egg to the melted butter/milk mixture, whisk, then add to the flour mixture. Knead for 5 minutes or until smooth. If too dry, add some more milk.
- Shape the dough into a ball, place it into a bowl and cover it with a clean towel. Leave the dough to rise in a warm place for about 1.5-2 hours.
- Meanwhile, prepare the filling. In a bowl, mix together the ground almonds, coconut or brown sugar, cinnamon, egg white, and apricot jam.
- After the rising time, turn the dough onto a lightly floured work surface. With a rolling pin, roll it into a rectangle approximately 20 x 30 cm.
- Cut the rectangle in half lengthwise, so that you end up with two rectangles, each 30 cm long.
- Spread the filling over one half, then top with the second half.
- With a sharp knife, cut long strips 1 cm wide x 30 cm long. Trim off the edges.
- Gently twist each piece of pastry so it looks like a curly straw, then twist it into a pretzel shape and put it onto a lined baking tray.
- Cover the pretzels with a towel and leave to rest for 15 minutes.
- Preheat the oven to 180°C (350°F) convection.
- After 15 minutes, remove the towel and bake the pretzels in the preheated oven for 10-15 minutes.
- Let the pretzels cool on a wire rack.
- Finally, make the glaze: mix the icing sugar with the milk to become a thick icing. Drizzle each pretzel with the glaze and sprinkle with flaked almonds.
They last 2-3 days. If you want to freeze some, do it before you glaze. Then, when you want to have them, let them thaw and glaze them then.
- Category: Dessert
- Method: Baking
- Cuisine: Luxembourg