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Danish Pretzel Pastery

Course Dessert
Cuisine Danish
Servings 10 pers

Ingredients
  

Dough

  • 2 dl almond milk
  • 50 g fresh yeast or 14 g dry yeast
  • 40 g sugar
  • 250 g plantbased butter
  • 1 tsp salt
  • 2 tsp cardamom
  • 500 g flour

Remonce

  • 150 g brown sugar
  • 1 pinch of cinnamon grounded
  • 200 g marzipan grated
  • 150 g plantbased butter chopped

Filling

  • 1 apple chopped
  • 200 g prunes or raisins (chop the prunces into raisin size)
  • 80 g almonds chopped

Topping

  • 6 tbsp plantbased whipping cream
  • 2 tbsp pearl sugar

Instructions
 

Dough

  • Heat the milk till finger warm (it feels neither too warm nor too cold when you stick your littlefinger in it)
  • Whisk yeast and milk in a bowl till the yeast has dissolved
  • Add sugar, butter, salt, cardamom, and half of the flour and mix well
  • Add the rest of the flour little by little while kneading
  • Let the dough rise for 30 min in the bowl with a dish towel covering it (make the remonce and prepare the topping while waiting)

Remonce

  • Mix sugar and cinnamon
  • Add the rest of the ingredients and mix till it has a smooth texture

Putting it all together

  • Roll the dough out to a long rectangle (about 1 m long and 1-2 cm thick)
  • Spread the remonce over the dough with a knife
  • Add apples, prunes/raisins, and half of the almonds along the center of the rectangle
  • Fold the two sides over the topping to close it
  • Roll the dough over so the opening is at the bottom
  • Shape the dough into a pretzel shape on a piece of baking paper
  • Brush the dough with whipping cream and sprinkle pearl sugar and the rest of the almonds on top
  • Bake in the oven at 200°C for 20 min