Ingredients

2 cups milk
2 large eggs
1/2 cup butter or 1/2 cup margarine
1 cup confectioners ' sugar
2 packages active dry yeast
1 dash water
2 teaspoons salt
1 teaspoon vanilla extract
1/2 cup sugar
1/4 cup almonds , chopped
7 cups flour , unbleached
Neujahrspretzel is a classic German pastry that is a staple of New Year's celebrations. It is a sweet twist on the classic pretzel, often garnished with chopped almonds and sugar. The fluffy texture of the dough combined with the crunch of the almonds makes for a mouth-watering treat. These pretzels are perfect for sharing with loved ones and make a great addition to any New Year's celebration. They are also a fun and easy way to introduce German cuisine into your kitchen!

Instructions

1.Warm up the milk by pouring it into a pot and heating it on a low flame.
2.Mix the sugar, salt, and chopped almonds in a mixing bowl.
3.Once the milk is lukewarm, add yeast to it, stir gently until it dissolves.
4.In another bowl, mix together flour and vanilla extract. Add fluffy yeast mixture.
5.Add half of the almonds and sugar mixture to the dough and begin kneading for about 10 minutes.
6.Cover the dough with a cloth, let it rest for 2 hours or until it doubles in size.
7.Cut the dough into small pieces and roll out into pretzels.
8.Preheat your oven to 380F/190C.
9.Place the pretzels onto a greased baking sheet, brush with egg wash, and sprinkle with the remaining almond and sugar mixture.
10.Bake for 20-25 minutes or until they turn golden brown in color.

PROS

Neujahrspretzel, also known as New Year’s pretzels, are a great way to kick off your new year celebrations.

They are sweet, fluffy, and perfect for sharing with family and friends!

CONS

As with any dessert, they should be enjoyed in moderation due to their high sugar and fat content.

HEALTH & BENEFITS

While Neujahrspretzel may not be the healthiest snack, almonds provide a boost of healthy fats, fiber, and protein.
They are also rich in Vitamin E and magnesium which help lower cholesterol and blood sugar levels.

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