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Saffron Pretzel

A community recipe by mara2

Not tested or verified by Nigella.com

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Introduction

I have not tried it yet, but Megan asked for a saffron recipe, and it sounds really good.

Ingredients

Serves: 4

Metric Cups

For the Saffron Pretzel

25 grams yeast
60 grams sugar
125 millilitres milk (lukewarm)
50 grams butter (or margarine)
375 grams flour
½ teaspoon salt
1 pinch of saffron
½ teaspoon lemon zest
2 eggs
50 grams raisins
50 grams candied lemon
2 tablespoons double cream
1 egg yolk

For the Decoration

100 grams sugar
100 grams ground almonds

For the Saffron Pretzel

1 ounce yeast
2 ounces sugar
4⅖ fluid ounces milk (lukewarm)
2 ounces butter (or margarine)
13 ounces flour
½ teaspoon salt
1 pinch of saffron
½ teaspoon lemon zest
2 eggs
2 ounces raisins
2 ounces candied lemon
2 tablespoons heavy cream
1 egg yolk

For the Decoration

4 ounces sugar
4 ounces almond meal

Method

Saffron Pretzel is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Add the yeast and 1 tsp sugar to the lukewarm milk and leave until it rises.

Melt the butter and add the flour, rest of sugar, salt, saffron, zest of lemon and eggs. Add the yeast mixture and mix with a handheld until it's smooth.

Put the dough on a flat surface and add the raisins and candied lemon. Knead it and cover with a kitchen towel and leave to rest for 30 minutes or until it doubles.

Then knead again and divide in two. Make an 80 cm long bar and make pretzels in the size you like.

Butter a baking pan and put the pretzels on it.

Mix the cream with the yolk and spread on the pretzel.