Lingonberry-marzipan kringel (pretzel) with white chocolate
Kringel is the German name for sweet or savory bread, which is often braided with various fillings. Pretzels were made in Europe already as early as the 15th and 16th centuries. Today, it is common in many European countries, Russia, as well as in North America and Australia. An interesting fact is that in the 16th century pretzels began to be hung on the doors of bakeries. One of these is hanging in front of the café Crepp in the center of Tartu.
Preparation time: 2.5 hours of dough preparation, 1 hour of pretzel assembly and baking
Level: Average
Quantity: large pretzel more than 2 kg
Ingredients:
Dough:
800 g of wheat flour of the highest quality
100 g of potato starch
50 g of dry yeast
2 eggs
1 teaspoon ground cardamom
0.5 teaspoons of sea salt
500 ml of milk
120 g of room temperature butter
Filling:
250 g of almond marzipan
200 g of white chocolate
400 g frozen or fresh lingonberries
150 g of room temperature butter
For greasing 1 egg
For shaking icing sugar
Cinnamon for shaking
Preparation:
1. Mix flour with yeast, sugar, cardamom, and salt. Add milk and mix lightly. Add room warm butter and eggs and knead the dough until smooth. Do not knead the dough very hard so that the gluten does not form a strong network so that the pretzel remains soft and tender.
2. Cover the dough bowl with plastic wrap or a clean towel and place in a warm place until the dough rises twice.
3. Shake the flour on the work surface, pour the dough on the surface, knead it lightly and roll into a large rectangle about 5 mm thick.
4. Apply a thin layer of 150 g of warm butter to the dough, cut the marzipan into small pieces and grate the white chocolate and shake it to the dough. In addition, shake the dough over with lingonberries
5. Carefully roll the dough and slide it onto baking paper. Place the roll with baking paper on a large baking sheet.
6. Using a knife cut the roll lengthwise in half. Remain a few centimeters from the end uncut. Braid the dough so that the cut side remains nicely on the surface.
7. Turn the braid into shape or pretzel shape and let it rise under a towel in a warm place for about 30 minutes.
8. Preheat the oven to 200 degrees C, beat one egg, and brush over the pretzel with the egg.
9. Bake the pretzel at 200 degrees C for about 30 minutes.
10. Allow the pretzels to cool slightly, then shake over icing sugar and cinnamon and serve hot or cold.
Ready !!
