Makes 4 bretzels – Prep: 45min – Resting: 1h + 2h setting of the icing – Oven: 25min
For the dough:
25g fresh yeast
250ml full fat milk, lukewarm
500g Le Moulin T55 flour
¾ tsp salt
80g butter, melted
For the filling:
250g sweet almond butter or chocolate hazelnut spread
½ tsp cinnamon
For the icing:
A bit of quince jam
70g icing sugar
1 tbsp full fat milk
20g flaked almonds, toasted
Crumble the yeast into the milk, and stir to dissolve.
In a large bowl, mix the flour, sugar and salt. Add the melted butter, yeasted milk and egg to the flour while kneading with the kneading attachment of a freestanding mixer. Knead the dough in the machine for 5 minutes (or for 10 minutes if kneading by hand).
Cover the bowl with a tea towel and leave to rest for 30 minutes.
Meanwhile, prepare the filling: mix the almond butter or chocolate hazelnut spread with the cinnamon.
Turn the dough onto a flour-dusted work surface and roll into a rectangle approximately 60 x 40 cm. Cut the rectangle into 8 long strips. Spread the filling over four strips, then top each with another bare strip.
Carefully twist each piece of pastry so it looks like a curly straw, then twist into a bretzel shape and put onto four baking trays lined with baking paper. Leave to rest for 30 minutes.
Preheat the oven to 180°C fan. Before they go in the oven, brush each bretzel with a bit of milk.
Bake in the preheated oven for 25 minutes. As soon as they come out of the oven, brush the hot bretzels with quince jam and transfer onto a wire rack to cool.
Once cool, make the icing: mix the icing sugar with the milk to become a thick icing.
Drizzle each bretzel with icing and sprinkle with toasted almond flakes.
Leave to set for at least 2 hours before serving, so that the icing becomes firm.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.