Luxembourg Sweet Love Pretzels
With a lovely chewiness, slightly sweetened and garnished with sliced almonds, these Luxembourg Sweet Love Pretzels are a dense but soft dough shaped in a lovers embrace to celebrate a tradition during lent called Pretzel Sunday.
Equipment
- 1 Food Scale
Ingredients
For the Pretzel Dough
- 250 g Flour 1.5 C + 1 tbsp. Flour
- 1/2 packet (4 g) Instant Yeast 1.25 tsp Insant Yeast
- 50 g Butter (melted) 1/4 C Butter
- 60 ml Milk 1/4 C Milk
- 35 g Sugar 1/3 C Sugar
- 1 tsp Vanilla 1 tsp Vanilla
- 1 Egg 1 Egg
Filling
- 60 g Ground Almonds (almond flour) 2/3 C Ground Almond (Almond Flour)
- 30 g Brown Sugar (or Coconut) 1/4 C Brown Sugar
- 1 Egg White 1 Egg White
- 1/4 tsp Cinnamon 1/4 tsp Cinnamon
- 1 tbsp Apricot Jam 1 tbsp Apricot Jam
Egg Wash
- 1 Egg (scrambled) and brushed on before baking
Glaze
- 60 g Powdered Sugar 1/2 C Powdered Sugar
- 1 tbsp Milk 1 tbsp Milk
- Sliced Almonds to garnish
Instructions
For the Pretzel Dough
- Melt the butter, add milk, egg and vanilla and mix and set aside.
- In a mixing bowl add flour, yeast, sugar and mix.
- Combine dry ingredients with wet ingredients and knead for 5 minutes. Add a bit of milk if it seems to dry.
- Shape the dough into a ball, place a clean towel on top and allow to rise for 1.5-2 hours.
Filling
- Mix together all of the ingredients for the filling.
Roll out Prezel Dough
- Prepare surface with some flour and roll out dough.
- Cut in 2 halves and spread filling on 1 half.
- Cover the filling with the other half of dough.
- Use sharp knife or pizza cutter to slice into 1/2" long sections.
- Twist long sections and then form into a pretzel on a lined baking sheet.
Rest
- Once you formed the pretzels onto a baking sheet, cover them and allow them to rest for 15 minutes.
Prepare Glaze
- Mix milk and powdered sugar to make glaze.
Bake
- Bake pretzels for 10-15 at 350°.
- Drizzle glaze and add almonds or coconut for garnish on top.
Notes
These Sweet Love Pretzels will last 1-2 days in airtight container. You can freeze them before you add the glaze. Once back out of the freezer allow to thaw, then add glaze and garnish.