Bretzels sucrés aux fruits
Ingrédients
Bretzels
- 1/2 cup sugar, divided
- 3-1/2 à 4 tasses de farine tout usage
- 1 sachet (2-1/4 c. à thé) de levure Levée rapide Fleischmann's®
- 1 c. à thé de sel
- 1 cuillère à soupe de zeste d'orange fraîchement râpé
- 1 cup dried mixed berries
- 1 tasse de babeurre
- 1/3 tasse de beurre OU de margarine
- 1 œuf
Boiling solution
- 8 cups water
- 2 c. à soupe de sucre
Sauce
- 6 ounces white chocolate
- 1/4 cup heavy whipping cream
- 1/4 c. à thé d’extrait de vanille pure
PRODUITS
Méthode
- Reserve 1-1/2 tablespoons sugar to top pretzels. Combine remaining sugar, 2 cups flour, undissolved yeast, salt, orange peel and dried fruit in a mixer bowl. Heat buttermilk and butter until very warm (120° to 130°F); buttermilk will look curdled. Add to flour mixture with egg and beat for 3 minutes. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to coat. Cover and let rise in a warm draft-free place for about 1 hour, or until doubled in size.
- Punch down dough and divide into 12 equal pieces. Roll each piece to 16-inch rope. Shape into a pretzel by first making a U shape. Holding the ends of the rope, cross them over each other. Twist ends once, and lay (then press to seal) over bottom of circle, stretching sides of pretzel.
- Combine boiling solution ingredients in a large pot and bring to a boil. Add 2 to 3 pretzels to boiling water solution for 1 minute, turning once. Remove pretzels from pot with a slotted spoon and place on a parchment or greased foil-lined baking sheet. Sprinkle pretzels with reserved sugar.
- Bake pretzels on upper racks in a preheated 400°F oven for 15 to 20 minutes or until golden brown. Let cool on a wire rack.
- Combine dipping sauce ingredients in a small saucepan and stir until melted. Serve with pretzels.
