Cimet perece / Cinnamon Pretzels

Malo odstupam od tradicije i umesto tradicionalnih svetosavskih pereca nudim vam ove slatke, a sa čim, ako ne sa cimetom...

Cimet perece
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Potrebno:

• 500gr brašna
• 70gr šećera
• 30-tak grama svežeg kvasca
• 1 kašičica soli
• 1 kašičica cimeta
• 50gr mlevenih badema
• 2 jaja
• 7 kašika ulja
• oko 250-300ml toplog mleka

za premazivanje:

• mleko, cimet, žuti šećer

Priprema:

U malo toplog mleka sa kašičicom šećera, rastvoriti kvasac i ostaviti da zapeni.

U vangli pomešati brašno, ostatak šećera, so, cimet, bademe, jaja, ulje, narasli kvasac i dodavati mleko da zamesite mekano testo. Pokriti ga i ostaviti da naraste.

Premesiti i podeliti testo na 12 dela. Svaki deo razvući u kobasicu, pa složiti u perecu. Poređati na pleh obložen papirom za pečenje i ostaviti ih 15-tak minuta.

Zagrejati rernu na 180C. Narasle perece premazati mlekom, posuti cimetom i šećerom i peći da lepo porumene.

Cinnamon Pretzels

Ingredients:

• 500gr flour
• 70gr sugar
• about 30 gr fresh yeast
• 1 tsp salt
• 1 tsp cinnamon
• 50gr ground almonds
• 2 eggs
• 7 tbsp oil
• about 250-300ml warm milk

for the glaze:

• milk, yellow sugar, cinnamon

Directions:

In some milk with one teaspoon of sugar, dissolve the yeast and let stand until foamy.

In a kneading bowl, mix the flour, the rest of the sugar, salt, cinnamon, almonds, eggs, oil, the yeast mixture and adding a milk knead the dough. Cover and let stand until doubled in volume.

Knead again and divide the dough in 12 pieces.Roll each piece into a rope and fold in pretzel. Arrange them in a pan lined with parchment paper. Leave them to rest for 15'.

Preheat the oven to 180C. Brush with some milk, sprinkle with cinnamon and sugar and bake until golden brown.