Swabian Christmas pretzel

Ingredients for 1 servings:

• 1 kg flour
• 250 ml milk
• 200 ml cream
• 1 ½ cubes of yeast
• 150 g butter
• 1 egg(s) for the dough
• 2 tbsp oil
• 1 pinch of salt
• 1 egg yolk for brushing
• Coffee cream, salt and sugar for coating

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

makes 4 pretzels

All ingredients should be at room temperature. First, prepare a pre-dough. Put 1 kg of flour into a mixing bowl, make a well in the center, crumble in the yeast, and pour over some of the warmed milk. Then mix the mixture with a little flour and let it rise in a warm place for about 10 minutes. Then add the remaining ingredients; the amount of liquid needed can vary. Knead the dough into a nice, elastic dough and let it rise again in a warm place until it has roughly doubled in size. Divide the dough into 4 equal-sized balls and let them rise again. Roll the balls into long strands and shape them into pretzels. If you like, you can take a small piece of dough and braid it into a small braid, which you place on the thick bottom part of the pretzel. Alternatively, you can cut into the bottom part with scissors to decorate it. Let the pretzels rise for a while while the oven preheats to about 200°C (or 180°C fan-assisted). Then mix the egg yolk with a little milk or coffee cream, a pinch of salt, and sugar, and brush the pretzels with it. The baking time depends largely on the oven; mine takes 15-20 minutes.