VIIPURI - FINNISH CHRISTMAS PRETZEL
The openings in this holiday bread often serve as a container for Christmas cookies. From The Festive Bread Book by Kathy Cutler. I've changed the recipe just a bit to prevent any mishaps with the yeast.
Provided by duonyte
Categories Yeast Breads
Time 2h40m
Yield 1 twist
Number Of Ingredients 10
Steps:
- Heat milk with sugar, butter and salt until hot, stir to melt butter and allow to cool until slightly warm, but not hot.
- Dissolve the yeast in tepid water, add a teaspoon of yeast and a pinch of sugar (if you wish). Set aside in warm place until warm and bubbly.
- Combine 1 1/2 cups flour, cardamon and nutmeg in mixer bowl.
- Combine the milk mixture with the yeast and add to the flour. Mix thoroughly.
- Add the egg and enough of the remaining flour to make a soft dough.
- Knead on a lightly floured surface for about 10 minutes, until smooth.
- Turn into a greased bowl, cover and let rise until doubled, about 1 hour.
- Punch down the dough, turn it out onto a work surface and form into a 32 inch rope.
- Shape the dough into a huge pretzel. (Form into a circle with two six inch ends curving into the center. Twist the ends together, then press and tuck under the top of the circle). Place on a greased baking sheet.
- Cover and let rise until almost double, about 30 minutes. Brush with the egg glaze and bake in a preheated 350 deg F oven for about 30 minutes or until done. Cool on wire rack.
Nutrition Facts : Calories 1790.5, Fat 42.3, SaturatedFat 22.1, Cholesterol 506.8, Sodium 1396, Carbohydrate 304.2, Fiber 9.4, Sugar 101.7, Protein 48
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