Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)

Category: Bakery products
Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)

Ingredients

milk 160g
pressed yeast 15g
eggs (one for lubrication) 2 + 1 pcs
butter 65g
salt 5g
sugar 75g
vanilla pod (can be substituted with vanilla sugar) 0.5 tk
flour 350-400g
raisins 50g
dried apricots (chopped) 60g
For filling:
applesauce sauce 130g
starch 15g
big apple (smitt or antonovka facets) 1 PC
sugar 70n
walnuts from 50g and more
cinnamon taste
Streusel:
any nuts 40g
butter 50g
wheat flour 60g
sugar 60g
cardamom in dough 2-3 boxes

Cooking method

  • cooking manual:
  • I did everything on a dough mixer, so I will also describe it from the point of view of a combine.
  • milk with 1 tbsp. with a spoonful of sugar, heat to 37 degrees.
  • add yeast and 2 tbsp. l. flour, mix well and leave for 10 minutes to form a cap.
  • here before
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • after
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • while the yeast starts to work, sift the flour with salt (1 tsp. without top). add sugar. Grind the cardamom with a mortar and pour the flour through a strainer. Cut the vanilla pod lengthwise, add the seeds to the flour (I usually put the pods aside, use them in custards, or just cook milk with vanilla). mix everything with a whisk.
  • Add eggs to the finished milk-yeast mass, stir everything. pour out 300g of flour. and at the 1st (out of 6) speed I mix for 5 minutes. Then we leave the dough to rest for 10 minutes.
  • here is the dough in 5 minutes in the combine
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • after rest, add butter (soft but not melted), and knead at 2nd speed for 15 minutes.
  • here is the dough after kneading comes out
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • I still slightly knead it with my hands and form a bun
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • Put the bun into a cup, cover with foil and leave for 1.5-1.6 hours.
  • during this time, do 2 workouts: 1 after 40 minutes and another one after 30 minutes.
  • while the dough is proofed, prepare the filling.
  • peel the apple, remove the films and seeds and cut into small cubes. mix sauce with 1 tbsp. spoon of starch (this is just 15-18g), add apples, sugar and cinnamon, put on fire, stirring, bring to a boil and remove from heat. cool. you get such a mass
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • chop the nuts (I just used a kitchen hammer for meat, with the flat side straight in the bag).
  • further:
  • if done by hand and the table allows, then we simply roll out the entire layer 2-4 mm thick. cut in half lengthwise, pour dried fruits on half of each layer along the entire length and cover with the other half, press by hand and slightly roll out.
  • I roll on a typewriter, so I divided the dough into 6 equal parts and rolled it into balls:
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • each ball on the roll was rolled into long strips (rolled up to size 6).
  • put dried apricots on the first layer, covered with a second layer, pressed down a little and sprinkled with raisins on top, put the third layer.
  • I did the same with the remaining 3 balls
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • further, we raise the layers and add flour from below. slightly roll the dough in length and width. and on top we put our apple filling, spread with a spoon. sprinkle the whole thing with nuts.
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • we fold lengthwise into 2 such long bundles. and twist them together:
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • then we form our pretzel. I just did it with a ring, so I like it better, and the size still allows
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • we put the dough for proofing: you can cover with cling film and leave on the table, for 30-40 minutes. I turn on the convection with the bottom heating at the oven, 50 degrees, pour water to the bottom.and for 15 minutes I put a pretzel there, after 5-7 minutes I turn off the oven temperature and it just stands there until the timer works, then I take it out. and it is still on the table until the temperature rises to 225 degrees.
  • oka pretzel in the proofer, preparing a streusel
  • chop the nuts, mix all the products and grind them into crumbs with your fingers.
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • After proving, grease the pretzel, whipped with a couple of tbsp. spoons of water, an egg and sprinkle with streusel:
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • When the oven heats up, put our pretzel there, reduce the temperature to 180 degrees and set the timer for 45 minutes. 10 minutes before cooking, turn the pretzel over in the oven and reduce the temperature to 150 degrees.
  • I got such a pretzel. Sorry, there is no photo outside the baking sheet, we cut it right here. and in the context of the photo I did not think of doing something.
  • Pretzel with Streusel stuffed with apples, cinnamon and walnuts (Kenwood cooking chef)
  • That's it, bon appetit.

The dish is designed for

1200-1500g

Time for preparing:

30 + 1.5 for proofing + 40 for rolling +45 for baking

Olechka.s
Oksana, what a beautiful and tasty pretzel. Thanks for the recipe!
Mila1
adelinalina, oh, what a treat I took to bookmarks
Jiri
Oksana, a good recipe! To bookmarks!
adelinalina
Thank you girls. I'm glad I liked the recipe
Rada-dms
An excellent recipe, it's not a pity to tinker with it, bookmarked it!
Helen
kolobok123
This is what will replace Easter cakes !!
Ahtuba
What a beauty!!! Thanks for the recipe! Dragged away to bookmarks, you will need to try to do
Rada-dms
Luxurious pretzel rich bookmarked once more! How to find time to bake.
Helen
Quote: Rada-dms

Luxurious pretzel, rich, bookmarked!
Ol, thank you reminded!
Rada-dms
Helen, chic recipe and molding! And a streusel with nuts - how we love that. Eh, there are no apples, there is only a blank, maybe I'll try.

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