Marzipan-nut pretzels

Ingredients for 1 servings:

• 120 ml milk, lukewarm
• 20 g yeast
• 300 g flour
• 60 g sugar
• 1 pinch of salt
• 1 egg(s)
• 50 g butter, melted
• 100 g marzipan, coarsely grated
• 120 g hazelnuts or walnuts, grated
• 50 ml milk
• some cinnamon, ground
• 50g Nutella
• 1 egg(s), for brushing
• 2 tbsp milk, for brushing

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

can be easily frozen for storage

First, dissolve the yeast in the lukewarm milk for the dough. Combine the flour, sugar, salt, egg, and melted butter in a bowl. Pour in the yeast-milk mixture and knead everything together until a smooth dough forms. Cover and let rise in a warm place until doubled in size. For the filling, combine the marzipan, nuts, milk, cinnamon, and Nutella in a bowl and mix until spreadable. Roll out the risen yeast dough on a lightly floured surface into a rectangle (approx. 40×50 cm). Spread the marzipan and nut filling on one half of the dough, fold the other half over it, and press down lightly. This should form a rectangle approximately 25×40 cm in size. Cut approximately 1 cm thick strips from the shorter side. Twist these slightly in the opposite direction to form a rope, and then shape them into pretzels. Place them on a baking sheet lined with baking paper, leaving some space between them, and let rise, covered, for another 30 minutes. Whisk the egg with the milk and brush the pretzels with it. Bake in a preheated oven at 180 degrees Celsius for about 20 minutes. Note: Yeast dough pastries taste best freshly baked. However, the pretzels freeze very well. Remove them from the freezer when needed, let them thaw slightly, and then bake them briefly in the oven. They’ll taste just like they were freshly made!