Pudding Pretzels

Dough:

1. Put the flour, yeast, sugar, vanilla sugar and salt in a bowl and mix together. Add the egg and quark and knead everything – first roughly with the dough hook of the hand mixer and then with your hands – to form a smooth, supple, non-sticky dough. For kneading with your hands, lightly sprinkle the work surface with flour. Put the dough back in the bowl, cover it well and let it rest in a warm place for at least 1 hour. The 35 ° oven is ideal for this.

Pudding:

1. Meanwhile, put all the ingredients in a saucepan and stir COLD. Then place on the stove and bring to a boil over medium heat while stirring. When the mass has thickened, turn the heat down to minimum and stir the starch for about 1 minute. Then take it off the stove and immediately place cling film very tightly on the surface so that no skin can form. Let cool down. Add the ricotta and powdered sugar while still warm and whisk everything until creamy. Then refrigerate until ready to use.

Completion:

1. Preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper. Knead the dough a little more on a lightly floured surface and then roll it out into a 50 x 35 rectangle. Cut it diagonally into 2.5 cm wide strips, twist them (twist them several times), shape into a pretzel and place on the tray with a gap. Pour the pudding mixture into the openings. Brush the pretzels with milk and sprinkle with almonds. (I hacked them a little smaller though). Put in the middle of the oven and bake for 17 minutes.
2. In the meantime, make the jam a little runny over a mild heat and brush the still hot pretzels with it immediately after baking ….. and if you can’t wait ……………. ….. ;-))))) to reach ……….. yummiiiiii