Cinnamon Pretzel

Chocolate cupcakes
Ginger Cookies

50 g of fresh yeast

50 g sugar

2 eggs, beaten

150 g cold butter

350-400 g flour

Filling:

100 g butter

Ground cinnamon

Sugar

Evt. grated marzipan

Decoration:

Granulated sugar

Chopped almonds, optional
Crumble the yeast and sprinkle the sugar over. The sugar will melt the yeast.
Put the flour and butter in a food processor, and process til the mixture resembles breadcrumbs. Add the yeast and most of the egg (save some). Process again, until the dough is smooth. If the dough is very sticky, add more flour.
(if you have no food processor, just crumble the butter in the flour, add the egg and yeast, and knead the dough).
Divide the dough, and roll out. Spread slices of the butter over the two “bars”, at sprinkle sugar and cinnamon over. (Spread over the marzipan as well, if using). Fold the sides and ends over, take the remaining egg and smear the bars with it, and sprinkle with the granulated sugar and almonds.
Bake at 200 degrees Celsius, for 20 minutes.
Chocolate cupcakes
Ginger Cookies

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