About this Recipe
This is the pretzel dough in a sweeter version and without boiling them into water (it would be difficult to maintain the shape of hearts). The effect is a soft dough inside and slightly crisp on the outside, with a delicious sugar and cinnamon finish. Enjoyed lukewarm they give the best of themselves.
- 1 pack active dry, rapid-rise dry or instant yeast (o 25g fresh yeast)
- 200g milk
- 100g water
- 1 tbsp of sugar
- 400g bread flour (or Manitoba flour)
- 15g very softened butter
- 1 tsp salt
for the finishing
- 1 beaten egg
- 20 g melted butter
- 2 tbsp of sugar
- 1 tsp of ground cinnamon
20 minutes + resting time
In a bowl mix the water whit the yeast and the sugar, then add the flour little by little and the salt. Complete the mixture with small pieces of softened butter, adding them little by little. If you are using fresh yeast, crumble it before adding it to the liquids. Knead until you have a smooth and elastic dough, form a ball and leave it to rise, covered with cling film, for about 2 hours.
Deflate the dough and divide into 8 equal parts. Take one, roll it and form a 50-60 cm long rope, lay it on the work surface to obtain a “U” and fold back towards the center the upper-left part.
Do the same with the upper-right part to form the two loops of the heart. Seal them together by pushing with a fingertip. Pinch with two fingers the rounded part at the bottom and form a pin: the first heart is ready.
Take a second piece of dough, roll it as before, formed the “U” and pass the left half of the handle under the right of the first heart. Do the same way also the second little heart always sealing at the loops in the center with a fingertip and getting the final pin.
Gently transfer the two hearts on a baking sheet lined with parchment paper. Do the four pairs of hearts, brush them with beaten egg and bake in the oven at 180° for about 15-20 minutes.
At the end of cooking, when the hearts are still warm, brush them with a little melted butter and sprinkle them with sugar mixed with cinnamon. Let them cool and then sprinkle them a second time with the mix.
Follow me on…
Temporary Bread Blog
My bread for you. My cooking web site temporaryBreadblog is waiting