CookEat Recipe
Sweet Almond Wreath Pretzels
Small sweet butter-rich dough wreaths brushed with egg yolk and scattered with finely powdered almonds, baked deep golden.
Method
Steps
Step 1
Rub or mix the 225 g cool butter into the flour, then add sugar, one whole egg, one yolk, cream and grated lemon zest. Mix only until a soft even dough forms; do not add a large new flour quantity.
Step 2
Wrap and chill about 60 minutes until the butter-rich dough can be handled. Heat the oven to 175 °C and lightly butter a baking tin or line it with baking paper.
Step 3
Divide into about twenty small pieces. Roll each into a short rope and join the ends to make a small open wreath, placing them apart on the tin. Beat the final yolk, brush thinly on top and sprinkle with finely ground sweet almonds.
Step 4
Bake about 15–20 minutes until deep golden yellow and set, rotating the tin if needed. Cool fully on the tin before moving these fragile butter-rich wreaths.
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