Riga pretzel

Category: Yeast bread
Kitchen: Latvian
Riga pretzel

Ingredients

Flour 300 g
Milk 60 g
Water until soft dough is obtained my dough took 70 g
Salt 3 g
Sugar 69 g
Softened butter 82% fat 54 g
Dry yeast
(or 12 g pressed)
6 g
Eggs 48 g
Raisins 90 g
Vanillin

Cooking method

  • Pour raisins with boiling water for 10 minutes. Then drain the water, rinse the raisins and leave to drain in a colander.
  • For the dough, mix all the dry ones, add milk, butter, egg, pour in water. Knead the dough. When the dough comes off the sides of the bowl, stir in the raisins. Ferment the dough for 3 hours, kneading after an hour and another hour. Then form a pretzel (roll out the dough into a string, with a plump center and long thin tips, "tails", fasten the tails like a pretzel). From this amount of dough, I made 4 pretzels. Proof for 50 minutes (I put the proofing pan in the highest position of the oven with the light on and a bowl of boiling water at the bottom). Lubricate with a scrambled egg with 1 tbsp. l. water, sprinkle with almonds. Baking for 22 minutes at 200C (according to the recipe - at 190C, but my oven warmed up like that). When cool, sprinkle with icing sugar.
  • Due to the large amount of baking in the dough, it ferments for a long time and rises a little at first. If you make the dough in a bread maker, it is probably worth significantly increasing the fermentation time of the dough so that you get a total of 3 hours of fermentation.
  • Riga pretzel

Note

With a light hand Gashi, I baked Buns to Bernu maizite... And on this my adventures with Latvian recipes have just begun. These buns again reminded of the collection of Latvian recipes from Ludmila's LJ mariana-aga. They are magically delicious, like all Baltic pastries, and I could not resist and baked.
It turned out to be lush, airy and fluffy and simply stuffed with raisins. This pretzel is for those who like raisins with pretzel-shaped dough, but the taste is ...

The original GOST recipe from Lyudmila is here 🔗... I counted the recipe for 300 g of flour, I got 4 pretzels a little more than 150 g each.
This is a delicious, fluffy and sweet bun, and even all with raisins !!!

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