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      RECIPE TITLE "Neujahrspretzel" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yields serves 4 time---difficultyeasy

      RECIPE INGREDIENTS

    2 cups milk
    2 eggs
    1/2 cup butter or margarine
    1 cup powdered sugar
    2 packs dry yeast
    Water
    2 teas. salt
    1 teas. vanilla extract
    1/2 cup sugar
    1/4 cup almonds, chopped
    7 cups flour

    German, Austrian, Czech, & Hungarian
    German, Austrian, Czech, & Hungarian The robust cuisines of Germany, Austria, Hungary, and the Czech Republic have all proved enduringly popular across the world, travelling with pioneers, migrants and refugees as part of their incredibly rich and robust cultural heritage. This book is a comprehensive history and fascinating collection of these traditional recipes and foodstuffs.

      RECIPE METHOD

    Heat milk and butter until very warm (120−130 degrees F.).
    Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour.
    Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes.
    Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let
    rise again until 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 form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
    Cool on wire racks. Mix powdered sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.


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