In honor of the release of Frequent Flyers Anthology, with a story by fellow A2A member, TM Franklin, I decided to add a little flair to a flight food staple. You always get that little bag of pretzels or nuts on your flight, whether it's 45 minutes or 15 hours. I found this delicious recipe at one of my favorite blogs for moms, Lil' Luna.
Ingredients
For Cinnamon Pretzel Dough
2 cups all purpose flour
2 tsp. sugar
3/4 cup warm water
1 tsp. dry active yeast
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
1 egg lightly beaten for egg wash
For Cinnamon Sugar Topping
1 tbsp. melted butter
2 tbsp. sugar combined with 1 tsp. cinnamon
For Glaze
1 cup powdered sugar
1 tbsp. melted butter
2-3 tbsp. milk
1/4 tsp. vanilla extract
Pre heat oven to 425 degrees.
Line baking sheet with Silpat mat or parchment paper.
In a bowl of a stand mixer with paddle attachment, add warm water. Add yeast and let dissolve for 2-3 minutes. Add sugar and vanilla then mix for 15 seconds. With mixing speed on low, add salt and cinnamon, then flour 1/2 cup at a time. When all the flour is incorporated, switch attachment to dough hook to kneed for 4 minutes or kneed by hand for 4 minutes.
Separate dough into 6 equal portions or as close to equal as you can get.
Roll each portion out into a rope shape, about 18 inches long. For each piece, bring the ends together to form a circle. Twists end around each other once and bring down to the bottom of the circle. Press ends into dough so they will stick. Place onto prepared baking sheets and use a pastry brush to brush egg wash onto each pretzel. Bake for 12-18 minutes.
Let pretzels sit for 2-3 minutes to cool. Use a pastry brush on melted butter. Sprinkle cinnamon and sugar mixture over pretzels
For glaze, mix all ingredients together until completely combined. Drizzle over pretzels with a spoon or place in a pastry bag and pipe glaze on.
Now they are ready to eat. They smell wonderful and taste delicious. Enjoy!
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