| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | Makes 20 |
| Cuisine | European |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1069 |
| Fat | 79.9g |
| Saturates | 11.2g |
| Protein | 37.8g |
| Carbs | 46.2g |
| Sugars | 14.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the flour, yeast, milk, 4 of the eggs, sugar and salt in a bowl. Cover and place in a warm place until doubled in size – approx. 1 hour.
Zest the lemon.
Add the butter, sultanas, candied citrus peel and zest to the flour mixture and mix well.
Divide the dough into 20 balls. Working with one ball at a time, roll it into a 25cm-long sausage then shape it into a pretzel, tucking the ends underneath. Repeat with the remaining balls.
Place them on floured baking sheets, cover and allow to rise in a warm place until doubled in size.
Preheat the oven to 200°C, gas mark 6.
Meanwhile, whisk the remaining egg and brush the pretzels lightly with the egg wash. Sprinkle with the flaked almonds.
Bake the pretzels for 20 minutes, or until golden and puffed.
To make the glaze, sift the icing sugar into a bowl and mix in 2 tbsp of lemon juice.
Remove the pretzels from the oven and immediately brush with the glaze. Allow to cool before serving.
