I nearly missed that Zorras Bread Baking Day waked from its hibernation and that there is indeed a theme for February! But luckily I stumbled over Announcement of Ina-Christin who is its hostess in this month. And because she loves pretzels as much as I do she wishes us to to bring pretzel variations. This makes it easy to come up with a recipe for her.
I baked a Silserkanz, a Swiss speciality of six pretzel rolls forming a crown. The dough is nearly the same as in my pretzel roll recipe, I just used some milk instead of water. And I believe that this change make the crumb even a little bit more fluffy then the old variant.
For a spontaneous baking the Silserkranz turned out well. The next time I would just cut the rolls a little bit deeper to avoid the uncontrolled cracks that formed in some of the rolls. But this is just a minor drawback and only disturb my inner perfectionist. The rolls are delicious and a eye catcher on every table!
yields 2 crowns
- 150g sweet Starter
- 150g flour Type 550
- 75g Water
- 250g flour Type 550
- 135g Water
- 20g Butter
- 10g Salt
- 5g Malzt (inactive)
- 5g fresh yeast
- 1 litre Water
- 40g NaOH
- coarse Salt
Mix the ingredients of the sweet starter and let it rise for 3-4 hours at 30°C.
Knead all ingredients for 10 min at slow speed.
Rest the dough for 30 min then divide the dough in 12 pieces of 65g each.
Roll each piece to a ball.
Proof for 30 min at room temperature and another 60 min in the fridge without a cover.
Dissolve the NaOH in 30°C warm water and dip the rolls in the lye, then take them out with a skimmer. Place on a paper lined baking tray, so that 6 rolls form one crown, with a little bit space between the rolls. Sprinkle with coarse sea and slash lengthwise.
Bake at 230°C for 20 min. After 5 min open the oven door shortly to release the steam from the rolls.