1/2 cup water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast, * see note
1/2 cup milk (105º to 115ºF)
1/3 cup sugar
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
3 1/4 cups all-purpose flour
Boiling water
Confectioners' sugar frosting, optional
Multicolored sugar, optional
Servings: 12
1. Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, butter, salt, ground cardamom, ground nutmeg and 1 1/2 cups flour. Beat until smooth. Stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes.
3. Punch dough down; divide in half. Roll each half to 36-inch rope tapering ends. Place ropes on greased baking sheet. Form into pretzel: draw ends of each rope in toward center to form circle. Twist ends around each other twice; lay down under the bottom of circle. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
4. Brush pretzel with boiling water. Bake at 350ºF for 25 minutes or until done, brushing with additional boiling water 2 to 3 times during baking. Remove from baking sheet; cool on wire rack.
If desired, frost with confectioners' sugar glaze and decorate with multicolored sugar.
Yield: 1 Pretzel
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
Cuisine: Finnish
1 package Fleischmann's® Active Dry Yeast, * see note
1/2 cup milk (105º to 115ºF)
1/3 cup sugar
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
3 1/4 cups all-purpose flour
Boiling water
Confectioners' sugar frosting, optional
Multicolored sugar, optional
Servings: 12
1. Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, butter, salt, ground cardamom, ground nutmeg and 1 1/2 cups flour. Beat until smooth. Stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes.
3. Punch dough down; divide in half. Roll each half to 36-inch rope tapering ends. Place ropes on greased baking sheet. Form into pretzel: draw ends of each rope in toward center to form circle. Twist ends around each other twice; lay down under the bottom of circle. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
4. Brush pretzel with boiling water. Bake at 350ºF for 25 minutes or until done, brushing with additional boiling water 2 to 3 times during baking. Remove from baking sheet; cool on wire rack.
If desired, frost with confectioners' sugar glaze and decorate with multicolored sugar.
Yield: 1 Pretzel
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
Cuisine: Finnish
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