Sunday, September 27, 2020
 |
| Quark leaf dough pretzels |
Ingredients :
For 12 pieces
Dough :
- 250 g flour, plus a little more for editing
- 250 g butter, cold
- Salt
- 2 tsp Weinstein baking powder
- 250 g skimmed quark, cold
Nut filling :
- 60 g butter
- 50 g hazelnuts, ground and roasted
- 2 tbsp sugar
- 1 MSP. cinnamon, ground
Pudding cream :
- 200 ml of milk
- 40 g sugar
- 20 g vanilla pudding powder
- 100 g skimmed quark
Glaze :
- 150 g apricot jam
- 50 g icing sugar
- 2 tsp lemon juice
Time :
Working time: 90 min.
plus cooling times at least 9 hours (preferably overnight)
Nutritional value :
- Per piece 413 kcal
- Carbohydrates: 38 g
- Protein: 7 g
- Fat: 25 g
Difficulty :
- Moderate
Preparation :
- Put the flour in the fridge for about 2 hours the day before, so that the butter, quark, and flour are tempered immediately (coolly) when processed.
- Cut butter into cubes. Mix flour, 1 pinch of salt, and baking powder in a food processor with knife insert. Add the butter and quark and mix everything at the highest level to a crumbly mass. There may still be pieces of butter to be seen.
Quark leaf dough pretzels - Form the mixture on a piece of plastic wrap (replacement baking paper or beeswax cloth) into a flat piece of dough, wrap well and leave to cool for at least 4 hours, preferably overnight.
Quark leaf dough pretzels - The day after, remove the dough from the fridge and quickly roll out on a floured surface to about 60x30 cm in size. For a simple tour, fold the top third of the rectangle over the middle third, then place the bottom third over it so that 3 layers lie on top of each other. With the thumb press a hollow for the first tour as a mark in the dough. Wrap the folded dough in foil and chill for 30 minutes.
Quark leaf dough pretzels - Roll out the dough to the open, narrow side on the floured surface again to 60x30 cm. Now combine to a double tour as follows: smash the two outer dough quarters towards the middle so that they lie close together, but do not touch each other. Fold the dough over each other again, so that 4 layers of dough are now created. Mark the dough with 2 fingerprints for the 2 tour, wrap it back in foil, and set to the cold for 30 minutes.
Quark leaf dough pretzels - Then repeat another simple and another double tour including the cooling times and press the corresponding markings with your thumb, so you always know how far you are. After the last tour, put the dough in the fridge for another hour.
- For the nut filling, melt butter over mild heat. Mix the nuts, sugar, and cinnamon well. Cover two baking sheets with baking paper, brush the baking paper with cold water. The water becomes steam when baking, which makes the brezelteig turn up nicely.
- Roll out the dough on the floured surface to 60x40 cm in size. Cut the plate in half lengthways (results in 2 parts of 30x40 cm). Sprinkle both pieces with butter. Sprinkle a piece of dough with the nut mixture, leaving a 1 cm wide edge at the top and bottom.
Quark leaf dough pretzels - 2. Place the dough with the buttered side down and press well. Divide the dough plate with a dough wheel lengthwise into 12 strips of approx. 2.5 cm in width.
Quark leaf dough pretzels - Sling ends well squeeze and turn against each other, creating spirals. Form spirals on the baking sheets into pretzels. Bake the pretzels one by one in a preheated oven at 200 degrees (gas 3, circulating air not recommended) for 15 minutes.
Quark leaf dough pretzels - Meanwhile, bring 150 ml of milk to the boil for the custard cream. Stir the remaining milk, sugar, and custard powder until smooth, stir in the boiling milk and bring to the boil again. Pour into a bowl and stir in the quark. Pour into a spray bag with a medium star spout.
- After 15 minutes of baking, sprinkle the pudding into the openings of the pretzels and bake for another 5-7 minutes.
Quark leaf dough pretzels - nIn between heat jam for the glaze. Stir in the icing sugar, lemon juice, and 2 tsp water. Brush hot pretzels immediately after baking first with the hot jam, then thinly brush with icing. Allow cooling on grids. Taste lukewarm and cold.
Tip 1
If pretzels are left over, they taste better if they are baked again for 5-7 minutes (gas 2-3, circulating air not recommended).
Tip 2
Freeze unbaked, unfilled pretzels on sheets and freeze frozen in freezer bags. To cook pretzels on baking sheets, defrost for 2 hours at room temperature, as bake and glaze on top.