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Saffron Pretzel

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have not tried it yet, but Megan asked for a saffron recipe, and it sounds really good.

I have not tried it yet, but Megan asked for a saffron recipe, and it sounds really good.

Ingredients

Serves: 4

Metric Cups

For the Saffron Pretzel

  • 25 grams yeast
  • 60 grams sugar
  • 125 millilitres milk (lukewarm)
  • 50 grams butter (or margarine)
  • 375 grams flour
  • ½ teaspoon salt
  • 1 pinch of saffron
  • ½ teaspoon lemon zest
  • 2 eggs
  • 50 grams raisins
  • 50 grams candied lemon
  • 2 tablespoons double cream
  • 1 egg yolk

For the Decoration

  • 100 grams sugar
  • 100 grams ground almonds

For the Saffron Pretzel

  • 1 ounce yeast
  • 2 ounces sugar
  • 4⅖ fluid ounce milk (lukewarm)
  • 2 ounces butter (or margarine)
  • 13 ounces flour
  • ½ teaspoon salt
  • 1 pinch of saffron
  • ½ teaspoon lemon zest
  • 2 eggs
  • 2 ounces raisins
  • 2 ounces candied lemon
  • 2 tablespoons heavy cream
  • 1 egg yolk

For the Decoration

  • 4 ounces sugar
  • 4 ounces almond meal

Method

Saffron Pretzel is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Add the yeast and 1 tsp sugar to the lukewarm milk and leave until it rises.
  • Melt the butter and add the flour, rest of sugar, salt, saffron, zest of lemon and eggs. Add the yeast mixture and mix with a handheld until it's smooth.
  • Put the dough on a flat surface and add the raisins and candied lemon. Knead it and cover with a kitchen towel and leave to rest for 30 minutes or until it doubles.
  • Then knead again and divide in two. Make an 80 cm long bar and make pretzels in the size you like.
  • Butter a baking pan and put the pretzels on it.
  • Mix the cream with the yolk and spread on the pretzel.
  • Decorate with sugar and almonds, and leave for another 15 minutes covered with a kitchen towel. Bake in 200 C oven for 30 minutes.
  • Add the yeast and 1 tsp sugar to the lukewarm milk and leave until it rises.
  • Melt the butter and add the flour, rest of sugar, salt, saffron, zest of lemon and eggs. Add the yeast mixture and mix with a handheld until it's smooth.
  • Put the dough on a flat surface and add the raisins and candied lemon. Knead it and cover with a kitchen towel and leave to rest for 30 minutes or until it doubles.
  • Then knead again and divide in two. Make an 80 cm long bar and make pretzels in the size you like.
  • Butter a baking pan and put the pretzels on it.
  • Mix the cream with the yolk and spread on the pretzel.
  • Decorate with sugar and almonds, and leave for another 15 minutes covered with a kitchen towel. Bake in 200 C oven for 30 minutes.
  • Tell us what you think