Wales pretzel

Ingredients for Wales pretzel

Instructions for Wales pretzel

To prepare the Wales pretzel recipe, please follow these instructions:

Smørdej: sieve the flour and knead quickly with the cold water and the vinegar. The dough is kneaded until it is smooth and easy, and it is made to rest about 15 minutes in a cool place.

Then rolling the dough into a rectangle. The fat is distributed now in small pieces on the 2/3 part of the dough, which merged in 3 layers, so that the part that is without butter or margarine pieces, be first. Dough rolling and merged in the same way twice, after which it made to rest for about 20 minutes in a cool place.

This deployment is repeated 2-3 times now. Each time the dough be deployed starting from the opposite side, when your withdrawal will not take place uniformly. After the final roll out dough must rest 20 minutes.

It deploys now so large a piece, you have to apply, and the dough should remain about 15 minutes before determining when the otherwise after determining will pull together and shape of the punch waste will then be destroyed.

The dough must be ice-cold when placed on the plate. The oven is used, must be very hot, however, most from heat.

Vandbakkelsedej: the fat is melted, afbages with the sifted flour, after which the boiling water is added. When afbagningen drop spoon, remove the Pan from the heat, salt and stir in the eggs one at a time (the white and yolk together whipped before they pour into the hot dough, you risk not to white joins). When the dough is stirred well for about 20 minutes after the last egg is added to the dough is ready

Butter the dough to be deployed in the square, cut into 3 long strips, placed on a plate and shaped like a pretzel. Vandbakkelsedejen is filled into cone or icing bag and sprayed not too close back and forth across the mørdejen. A little chopped manndler can possibly. sprinkled over before the pretzel Bake at even heat approximately ½ hour. When it has cooled, glaseres it with vandglasur and sprayed with a little jelly through a cone.