Viennese pretzel with almonds
12 servings
150 minutes
Viennese almond pretzel is a refined combination of airy dough and rich almond aroma. This dessert has roots in Austrian baking traditions, where almond has always held a prestigious place. The thin, crispy exterior and tender interior dough reveals its flavor through creamy butter and vanilla, while the filling of ground almonds adds sweet nutty richness. The glaze completes the composition with a light caramel note, and almond petals give an elegant appearance. This pretzel is perfect for morning coffee or evening tea, leaving a long-lasting pleasant aftertaste. It can be served as a festive dessert or as a cozy homemade treat.
1
Sift the flour with starch and baking powder into a mound, making a well in the center. Add 4 tablespoons of milk, 120 g of sugar, and salt into it. Cut the butter into cubes, place it on the flour, and quickly knead a smooth dough by hand. Let it rest for 30 minutes, covered with a napkin.
- Wheat flour: 250 g
- Starch: 50 g
- Milk: 8 tablespoons
- Sugar: 220 g
- Salt: pinch
- Butter: 100 g
2
Prepare the filling. Beat the eggs with the remaining sugar and vanilla sugar. Gradually mix in the ground almonds. Add a little milk to achieve a smooth creamy mixture.
- Chicken egg: 2 pieces
- Sugar: 220 g
- Vanilla sugar: 25 g
- Ground almonds: 200 g
- Milk: 8 tablespoons
3
Roll out the dough on a floured surface to a 50x60 cm sheet, spread with almond mass, and roll it up along the long side. Place it on a greased baking tray in a ring shape or in a muffin pan with a hole. Bake the pretzel in a preheated oven at 200 degrees for 1 hour.
- Wheat flour: 250 g
4
Prepare the glaze. Dissolve powdered sugar with 2 tablespoons of hot water. Coat the cooled pretzel with the glaze and sprinkle with almond 'petals' or finely chopped almonds.
- Powdered sugar: 100 g
- Milk: 8 tablespoons
- Almond petals: 75 g