Danish sugar pretzels

Name: Danish sugar pretzels
Cook time: 45 min
Total time: 45 min
Yield: 26
Ingredients: 75 soft butter; 100 g Sugar; 7-10 Tbsp 1 P. Vanillin sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 6-8 Tr. bitter almond aroma; 1 egg + 2 egg yolks (size M); 200 g + some flour; 50 g ground almonds (without skin); 1 coated Tsp Baking Powder; 50 g Sugar crystals; 7-10 Tbsp Cling film; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 26

75 soft butter
100 g Sugar
7-10 Tbsp 1 P. Vanillin sugar
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
6-8 Tr. bitter almond aroma
1 egg + 2 egg yolks (size M)
200 g + some flour
50 g ground almonds (without skin)
1 coated Tsp Baking Powder
50 g Sugar crystals
7-10 Tbsp Cling film
baking paper

Directions

1
Cream butter, sugar, vanillin sugar, 1 pinch of salt, lemon peel and flavour. Stir in 1 egg and 1 egg yolk. Mix 200 g flour, almonds and baking powder, knead in with a hand mixer (the dough is soft). Form 2 rolls (each approx. 20 cm) on some flour. Wrap each roll in foil, chill for about 2 hours
2
Cut the rolls into slices about 1 1/2 cm thick and roll them into strands (about 18 cm) on a little flour. Shape into pretzels. Place on baking trays lined with baking paper. Whisk 1 egg yolk and 1 tsp.
3
water. Brush the pretzels with it, sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 12 minutes. Cool down