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Add a photoServings: 2
Ingredients
- 2 c. Lowfat milk
- 1/2 c. Butter Or possibly Margarine
- 2 pkt Yeast, Active, Dry
- 2 tsp Salt
- 1/2 c. Sugar
- 7 c. Flour, Unbleached
- 2 x Large eggs, Large
- 1 c. Confectioners' Sugar
- 1 x ,Water
- 1 tsp Vanilla Extract
- 1/4 c. Almonds, Minced
Directions
- Heat lowfat milk and butter till very hot (120-130 degrees F.). Mix yeast, salt, sugar, and 1 c. flour. Slowly beat into hot lowfat milk. Beat for 2 min. Add in Large eggs and 1 c. of flour. Beat for an additional 2 min.
- Add in sufficient flour to create a soft dough. Knead till smooth and elastic, about 5 min. Place dough in a greased bowl. Let rise in a hot place till doubled in bulk, about 1 hour. Punch dough down and let rise again till doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to create a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 min more.
- Bake at 375 degrees F for 25 to 30 min or possibly till golden. Cold on wire racks. Mix confectioners' sugar, water and vanilla to create a thin icing. Spread icing on pretzels and sprinkle with minced almonds.
- Makes 2 large pretzels.
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