Vanilla Pretzels
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | Butter, unsalted | 2 cups |
| 400 g | Caster Sugar | 2 cups |
| 200 g | Eggs, fresh | 4 x 50 g |
| 1000 g | Laucke Wallaby Flour | 6¼ cups |
| VANILLA WATER ICING | ||
| 500 g | Icing Sugar | 4 cups |
| 100 g | Hot Water | ⅖ cup |
| 30 g | Vanilla Essence | 2¼ tbsp |
Method
Cream butter and caster sugar until light and fluffy. Scrape down.
Add eggs to the butter and sugar mixture in low speed, and in several lots until incorporated. Scrape down.
Add Wallaby Flour on low speed, and mix to a smooth paste.
Cover and allow to rest for 15 minutes.
Weigh into 25 gram pieces, and roll into sticks 22 cm long, taper the end slightly.
Bend into pretzel shapes, and arrange on prepared baking trays.
Baking Temperature 200°C.
Baking time 8 - 10 minutes until firm to touch, and a light golden colour on the base. Leave on trays.
Yield 75.
To finish, place a wire over a silicone papered tray.
Immediately after baking, coat the tops with vanilla flavoured water icing.
Allow to drain and dry.
Vanilla Water Icing
Stir the icing sugar into the hot water and vanilla using a hand whisk. When free from lumps, use immediately.
