Arrack Pretzels Recipe

Arrack Pretzels picture

Summary

Cooking Time15 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
SpecialityMain Ingredient

Ingredients

 Vanilla bean1⁄2
 Butter200 Gram (3/4 Cup Plus 2 Tablespoons)
 Powdered sugar300 Gram (3 Cup)
 Egg yolk1
 Salt1 1⁄2 Pinch (Large Pinch)
 Flour300 Gram (2 1/4 Cups)
 Egg white1
 Arrack/Dark rum60 Milliliter (3 Jiggers)
 Lemon juice2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3935 Calories from Fat 1488

% Daily Value*

Total Fat 169 g260.5%

Saturated Fat 104.6 g523.2%

Trans Fat 0 g

Cholesterol 615.1 mg

Sodium 467.7 mg19.5%

Total Carbohydrates 532 g177.3%

Dietary Fiber 9.1 g36.5%

Sugars 291.8 g

Protein 38 g76.5%

Vitamin A 104.3% Vitamin C 7.7%

Calcium 12.9% Iron 80.4%

*Based on a 2000 Calorie diet

Directions

Cut open the vanilla bean and scrape out the pith with the tip of a knife.
In a bowl, cream the butter and 1 cup (100 g) of the powdered sugar to form a smooth mixture; add the egg yolk and salt, together with the vanilla pith.
Mix in the flour.
Let this rich short dough rest, covered, in the refrigerator about 1-2 hours.
Divide the dough into 3 parts.
Roll out each part on floured work surface into a rope 16 inches (40 cm) long, cut into 20 even-sized pieces, and roll these into thin ropes about 10 inches (25 cm) long.
Preheat the oven to 350°F (180°C).
Shape the ropes of dough into pretzels and attach the ends with a little egg white.
Place the pretzels on an unbuffered baking sheet and bake on the center shelf until golden brown, about 10-12 minutes.
Combine the arrack or rum with the lemon juice and remaining powdered sugar and stir to make a fairly thin glaze.
Dip the pretzels into the glaze and allow to dry on a cake rack.
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