Mauricettes (pretzel bread)
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4 rates
Preparation : 20 min
Cooking : 15 min
Total time : 1 h 55 Rest : 1 h 20
Equipment
Baking paper Stove Grignette (baker's blade)
6 people
80 ml of semi-skimmed milk
1 sachet of dry baker's yeast (5 g)
250 g of plain flour
35 g of margarine
1 tsp of salt
50 g of bicarbonate of soda
1 tsp of salt
1 egg yolk
5 ml of semi-skimmed milk
Associated products
RECIPE STEPS
1
Add 170ml water and the yeast into the metal bowl and run the programme.
- 80 ml of semi-skimmed milk
- 1 sachet of dry baker's yeast (5 g)
Expert
02:30 / 3 / 37°C
2
Add the remaining ingredients, in the order that they are listed, and run the programme.
- 250 g of plain flour
- 35 g of margarine
- 1 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish.
Cover with a damp cloth and leave to rest for 1 hour at room temperature and away from draughts.
5
On a floured work surface, knock back the dough and then divide it into 6 pieces. Use the palm of your hands to roll the pieces of dough into balls and then place them onto a baking tray lined with baking paper.
6
Preheat your oven to 200°C.
Bring 0.5 L water to a boil in a saucepan then add the baking soda and salt.
- 50 g of bicarbonate of soda
- 1 tsp of salt
7
Dip the balls of dough, one at a time, into the boiling water and poach each one for about 15 seconds.
Once poached, place them back onto the baking tray and brush them with the mixture of egg yolk and milk.
- 5 ml of semi-skimmed milk
8
Score the top of the dough balls with a grignette (baker's blade) or a sharp knife.
Leave to rest for 20 minutes.
9
Bake for 15 minutes.
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