Homemade German Pretzels
Servings - 2 - 3
INGREDIENTS
Dry yeast - 1 tablespoon
Sugar - 1 teaspoon
Warm water - 220 milliliters
All purpose flour - 600 grams
Salt - 2 teaspoons
Butter - 45 milliliters
Warm water - 100 milliliters
Water - 2 litres
Baking soda - 100 grams
PREPARATION
1. In a mixing bowl, add 1 tablespoon dry yeast, 1 teaspoon sugar, 220 milliliters warm water and mix it well.
2. Rest the mixture for 5 minutes.
3. Add 600 grams all purpose flour, 2 teaspoons salt, 45 milliliters melted butter, 100 milliliters warm water and knead it into a smooth soft dough.
4. Rest the dough for 30 minutes.
5. Take a ball from dough. Roll the ball into a long rope, tapering them slightly at both ends.
6. To shape each pretzel, form the rope into a U shape. Cross the ends over each other twice to form the twist, then bring the ends to the bottom of the U and press the tips onto it.
7. Arrange them on a baking tray and refrigerate for 1 hour.
8. Heat 2 litres water in a heavy pot, add 100 grams baking soda and mix it well.
9. Dip the pretzel in boiling water and boil for 10 seconds.
10. Remove from water and place on a tray.
11. Sprinkle some salt on it.
12. Preheat the oven to 200°C/400°F. Bake for 15 -20 minutes or until dark brown in color.
13. Serve.
Alsterwasser
Serving - 1
INGREDIENTS
Lemonade - 130 milliliters
Pilsner beer - 180 milliliters
PREPARATION
1. In a glass, pour 130 milliliters lemonade, 180 milliliters pilsner beer.
2. Serve.
Kanelbullar
Servings - 2 - 3
INGREDIENTS
Warm milk - 220 milliliters
Dry yeast - 2 teaspoons
All purpose flour - 600 grams
Butter - 70 milliliters
Sugar - 80 grams
Eggs - 2
Cardamom powder - 1 teaspoon
Vanilla extract - 1 teaspoon
Kosher salt - 1/2 teaspoon
Brown sugar - 110 grams
Butter - 100 milliliters
Cinnamon powder - 1 tablespoon
Egg wash - for brushing
Sugar - to taste
PREPARATION
1. In a mixing bowl, add 220 milliliters warm milk, 2 teaspoons dry yeast and mix it well.
2. Rest the mixture for 5 minutes.
3. Add 600 grams all purpose flour, 70 milliliters butter, 80 grams sugar, 2 eggs, 1 teaspoon cardamom powder, 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt and knead it into a smooth soft dough.
4. Rest the dough for 2 hours.
5. In a bowl, add 110 grams brown sugar, 100 milliliters butter, 1 tablespoon cinnamon powder and mix it well.
6. Roll the the dough into a thin sqaure with the help of rolling pin.
7. Spread the brown sugar mixture on half of it.
8. Fold it and cover the other half.
9. Cut the dough into long strips.
10. Twist each strip several times, slightly stretching it as you do so. Grab one end of the twisted strip and coil the dough around your hand.
11. Place them on a baking tray.
12. Brush it with egg wash.
13. Preheat the oven to 180°C/350°F. Bake for 15 minutes.
14. Remove it from oven and again brush it with egg wash.
15. Sprinkle some sugar on top of it.
16. Again bake for about 10 minutes.
17. Serve.
Swedish Glogg
Servings - 2
INGREDIENTS
Red wine - 350 milliliters
Sugar - 120 grams
Cardamom seeds - 1/4 teaspoon
Ginger - 1 1/2 teaspoons
Cinnamon stick - 2 inch
Orange peel pieces - 15 grams
Almonds blanched - 1 1/2 teaspoons
Raisins - 1 teaspoon
PREPARATION
1. Take a fry pan, add 350 milliliters red wine, 120 grams sugar and stir until the sugar is fully dissolved.
2. Add 1/4 teaspoon cardamom seeds, 1 1/2 teaspoons ginger, 2 inch cinnamon stick, 15 grams orange pieces and bring it to a boil.
3. Rest the mixture for overnight.
4. Strain the mixture in a jug.
5. Add it to the fry pan and Bring it to a boil.
6. Pour it into the glass.
7. Garnish with orange slice.
8. Serve.
