Estonian cinnamon pretzel
Estonian cinnamon pretzels are pastries that are very spectacular in appearance, unusually fragrant and, of course, fantastically tasty. It is difficult to call it fast cooking, since we are talking about yeast dough. But your efforts will be rewarded in full! In the process of baking, Estonian cinnamon pretzels acquire an appetizing crunchy sugar crust, which makes you forget about diets completely. Pour a cup of your favorite tea, break off a piece of freshly baked pastries and get a delicious gastronomic experience, remembering that if you really want, you can!
Ingredients
Servings 8- butter - 140 g
- sugar - 8 tbsp. l.
- ground cinnamon - 6 tsp
- milk - 100 ml
- pressed yeast - 20 g
- sugar - 1 tsp. l.
- flour - 2 tbsp. l.
- milk - 150 ml
- butter - 50 g
- yolks - 2 pcs.
- salt - on the tip of a knife
- flour - 400 g
Cooking
Step 1
Prepare the dough for the pretzel dough. Pour the warm milk into a large bowl and dissolve the sugar in it. Put the yeast, add flour. Stir and leave in a warm place for 20-30 minutes until a "cap" appears.
Step 2
Prepare the pretzel dough. In the approached dough, add milk, melted butter (warm), egg yolks, a pinch of salt and mix. Pour in the sifted flour. Knead the dough thoroughly.
Step 3
Shape the pretzel dough into a ball. Cover the container with a clean towel or tighten the top with cling film. Leave in a warm place until doubled in volume.
Step 4
Prepare the pretzel filling. Cut the butter into small cubes and leave in a bowl for 20 minutes to make it soft. Add sugar, cinnamon and mix thoroughly.
Step 5
Roll out the pretzel dough into two rectangular layers. Distribute the filling over them. Roll up the rolls and cut each lengthwise into two parts, without cutting through to the end. Weave them together and connect to make a ring.
Step 6
Transfer the products to a baking sheet lined with baking paper and cover with towels. Leave for 30 minutes to proof. Heat the oven to 200°C. Bake the pretzels until golden brown, about 20 minutes.