Festive pretzel (Svētku kliņģeris)

About the recipe

Festive pretzel with filling.

Recipe

DOUGH

  • 270g Wheat flour
  • 110g Butter
  • 60 Sugar
  • 16g Yeast yeast
  • 3g Salt
  • 110ml Milk
  • 2 pcs Eggs Yolks (L)
  • 5g Vanilla sugar
  • 85g Raisins

FILLINGS NR.1 PASTRY CREAM

  • 5g Wheat flour
  • 8g Butter
  • 15g Sugar
  • 110ml Milk
  • 1/2 pcs Egg
  • 5g Vanilla sugar

FILLINGS NR.2 DRIED FRUIT IN ORANGE JUICE

  • 85g Dried apricots
  • 85g Dried plums
  • fresh orange juice from 1/2 orange
  • a little bit of orange zest

Crumbs

  • 45g Wheat flour
  • 47g Butter
  • 35g Sugar
  • 1/2 pcs Egg

Equipment

  • grater, pastry brush, oven, proofing cabinet, knife, tablespoon, a sieve for sifting flour, baking paper, boiling pot, metal bowl, plastic wrap, cutting board, baking pan, stove, dough roll, juicer

Instructions

  1. Grate orange peel and squeeze the juice from half the orange.
  2. Add previously rinsed raisins and add 1 (one) tablespoon of flour.
  3. Chop apricots finely, add the grated lemon rind and lemon juice.
  4. Chop plums finely, add to apricots and leave to swell for 2 hours.
  5. Sift the flour into a bowl.
  6. Make the pastry cream: boil the milk (110 gr); mix ½ egg with sugar (15g), flour (5g) and vanilla sugar (10g).
  7. Add boiled milk to the egg mixture.
  8. Then heat in a bath of water until thickened.
  9. Add the cold butter (47g) and stir until melted. Cool at room temperature.
  10. Make the leaven: mix yeast with sugar.
  11. Heat the milk (110g) to 35°C. Add yeast, sugar, flour (200g) and mix. Sprinkle a thin layer of flour (1 teaspoon) over the surface of the dough and let rise until doubled (20 min). Place in proofing cabinet.
  12. Beat the butter with the sugar (5 min), then add the egg yolk, beat for a further 2 min.
  13. Make the crumble. Mix flour (45g), butter (47g), vanilla sugar (10g),  sugar (35g) and form crumble.
  14. When the leaven has risen, add the remaining flour,
  15. the beaten butter, the raisins, salt, knead the dough until it is smooth and elastic.
  16. Proast the yeast dough in a cool place to double the volume (30 min)  as it will be easier to make a cool dough.
  17. Divide the dough into 2 parts and roll out thin, long sheets with a dough rolling pin.
  18. Spread vanilla cream over the sheets, top with plums, apricots.
  19. Roll the dough over the filling, gently pinching the seam.
  20. Make two rolls to form a pretzel, wrap them around each other, place them on a baking sheet, leave to rise for 20 minutes.
  21. Brush with egg, sprinkle crumbs over. Bake at 180°C for 30 minutes.
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