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Swedish Saffron Pretzel Buns

Source of Recipe


The Baker's Catalogue






List of Ingredients



• 1 cup milk
  
• 1/4 tsp saffron threads
  
• 1/2 cup (1 stick) butter
  
• 1 Tbsp instant yeast
  
• 4-1/2 cups unbleached all-purpose flour
  
• 1/4 cup potato flour
  
• 1-1/2 tsp salt
  
• 1 tsp vanilla extract
  
• 1/2 cup sugar
  
• 3 large eggs
  
• .
  
• -- Glaze --
  
• 2 cups confectioners' sugar or glazing sugar
  
• 1 tsp vanilla extract
  
• 1/2 tsp almond extract
  
• 2 to 3 Tbsp milk or 4 to 5 Tbsp heavy cream
  
• 1/2 cup toasted slivered almonds
  






Instructions



1. Dough:
   Heat the milk and saffron to a simmer, remove from the heat, add the butter, and set the mixture aside to cool to lukewarm. Meanwhile, stir together the dry ingredients. Separate 1 egg and set the white aside.
   
   
2. Pour the milk mixture over the dry ingredients and mix well. Add the 2 whole eggs and 1 yolk, beating for 10 to 15 minutes. The dough will be quite soft, but should lose its stickiness and become shiny. Let the dough rise for 1 hour in a greased bowl, covered; then refrigerate for 2 or more hours (or overnight).
   
   
3. Remove the dough from the refrigerator. Divide it into 12 pieces, and roll each piece into a log about 10 inches long. Shape into pretzels, place on a lightly greased or parchment-lined baking sheet, cover lightly, and let rise for 1-1/2 to 2 - or even 3 hours, if the room temperature is particularly chilly.
   
   
4. Preheat the oven to 375 degrees. Beat the reserved egg white with 1 tablespoon water. Brush over the pretzels. Bake the pretzels for 12 to 15 minutes, until they're very lightly browned. Remove them from the oven and allow to cool.
   
   
5. Glaze:
   Stir together the sugar, extracts, and milk (or cream) to make a pourable glaze. Drizzle glaze over the pretzels, and sprinkle with the almonds.
   
   Makes 12 pretzels.