Daily Archives: 3rd December 2016

December 3rd, 2016

Anisbrezen

Anisbrezen (2)When I was researching another recipe, I stumbled upon the recipe for anise pretzels . These pretzles are made without lye and are typically served during winter in the region Upper Franconia. They contain a lot of anise, as their name promise.

Interestingly it seems that the recipe vary from town to town: In Weidenberg the dough is made  without the addition of fat, while in a recipe from Bayreuth the dough is enriched with some milk and butter. I liked the richer variant more and so my dough contains both milk and butter, too. A egg yolk is added as emulsifier and helps to create fluffy and soft crumb.

 

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