21 March 2013

Salzburger Brezen - Apple Stuffed Soft Pretzels



Salzburg is one of World's most beautiful cities. I was lucky to be able visiting it several times.
From every place that I travel to, I try to take something specific and useful with me, so it can remind me of my time spent there. Sometimes it's bed linen, sometimes an art work, tablecloth... From Salzburg, I took this recipe! Every time I make these pretzels, we (my family) recall fabulous time we had there.


Photo taken (with permission) from 'Chef Amber Shea' blog (chefambershea.com)
Fotografija preuzeta (uz dozvolu) sa chefambershea.com

















Source: chefambershea.com

Ingredients:
-Dough
4 1/2 cups bread flour
2 tbs sugar
1 tsp salt
2 tbs milk powder
1 1/2 tsp yeast
60 g melted butter
1 1/2 cups water
-Filling
5 apples (Granny Smith)
50 g butter
1/2 cup sugar
1/2 -1 tsp cinnamon
-Egg white, beaten, for brushing
Method:
Make a soft dough (by hand, mixer, or bread machine). Let it double in a warm spot.
Peel and slice apples. Place them into a pan with other ingredients; cook for 20 minutes. Cool it.
Place the dough (after rising) onto clean towel dusted with flour. Roll out to a rectangle 60 cm X 40 cm. Then cut 12 strips (40 x 5 cm). Place apple stuffing into a piping bag, then squeeze it onto each dough strip. Wet sides of dough and pinch them together into a rope. Rool slightly between working surface and your hands, then shape into a pretzel. Place all pretzels on lined baking pan, cover and let it rest for 30 minutes.
Preheat oven to 180*C. Brush risen pretzels with an egg white. Bake them for 15 minutes, or until golden.





Salzburške Perece punjene Jabukama


Salzburg je jedan od najljepsih gradova svijeta. Posjetila sam ga nekoliko puta.
Iz svakog mjesta koje posjetim, trudim se ponijeti nesto sa mnom, tako da me moze podsjetiti na vrijeme provedeno tamo. Ponekad su to carsafi, nekada umjetnick slika, stolnjak... Iz Salzburga sam ponijela sljedeci recept. Svaki put kad pravim ove perece, podsjetimo se na ovaj divni grad i nase vrijeme provedeno u njemu.

Sastojci:
-Tijesto
4,5 solje brasna
2 K secera
1 k soli
2 K mlijeka u prahu
1,5 k kvasca
60 gr otopljenog maslaca
1,5 solja vode
- Fil
5 jabuka
50 gr maslaca
1/2 solje secera
1/2 - 1 k cimeta
- Bjelance, umuceno, za premazivanje
Nacin
Umijesite tijesto (rucno ili mikserom), pokrijte i ostavite na  toplome da nadodje.
Ogulite i izrezite jabuke. Stavite ih u posudu sa ostalim sastojcima. Kuhajte oko 20 minuta. Prohladite.
Postavite nadoslo tijesto na pobrasnjen stolnjak. Razvucite i pravougaonik 60 x 40 cm. Izrezite 12 traka 40 x 5 cm. Stavite smjesu sa jabukama u poslasticarsku vrecicu; nanesite sloj na svaku traku. Navlazite krajeve tijesta i pritisnite prstima, formirajuci 'konopac'. Malo jos protrljajte svaki i formirajte perece. Smjestite na tepsiju sa papirom i pokrijte krpom. Ostavite odmarati 30 minuta. 
Ukljucite rernu na 180*C. Premazite perece sa bjencem i pecite oko 15 minuta, ili dok ne postanu zlatno-zute.



Following photos are from other sites, as I lost all my digital photos from this city
Fotografije koje slijede nisu moje; izgubila sam sve fotke sa mog prvog digitalnog fotoaparata iz tog grada

After the concert.
Photo credit: dicktay2000 / Foter.com / CC BY

Downtown Salzburg, AustriaAlmdudler Gamstrophy

Photo credit: CameliaTWU / Foter.com / CC BY-NC-ND
Photo credit: _dChris / Foter.com / CC BY


Rainy day in Salzburg, Explored
Photo credit: CameliaTWU / Foter.com / CC BY-NC-ND






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14 comments:

  1. Verujem da je grad očaravajući a da znaš da su recepti najlepđi suvenir koji možeš poneti ili neka knjiga recepata. Nikad čula niti videla da se perece pune, a naročito ne slatkim filom. veliki sam ljubitelj istih i sad si mi dala ideju i za slane varijante.

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  2. I have never had stuffed pretzels, this looks interesting..

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  3. Prvi put ovo vidim i vise nego odlicno izgleda. Hvala za recept :)

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  4. Prekrasno, nadam se da ću imati priliku jednom otići do Salzburga, a do tada svakako mogu napraviti ove interesantne perece. Nisam se do sada susretala sa ovima punjenima jabukama, jako su mi interesantni i sigurno isto toliko ukusni !

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  5. Interesting pretzels with filling,haven't tried this yet..loks yummy!!

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  6. No lo había comido relleno con manzanas me gustaría probar los tuyos caseros y deliciosos,hugs,hugs.

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  7. Love these stuffed soft pretzels! Thanks you for sharing the recipe.

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  8. Zista primamljivo, kao 12 štrudlica, Volim sva slatka tijesta pod uslovom da nisu pržena, pa sam sigurna da bi mi se i ovo dopalo.

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  9. Cula sam od mnogih koji su posetili Salzburg, da je prelep grad! Bas bih volela sto pre da ga upoznam i da probam te slatke perece :)

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  10. Nisam bila, ali jako zanimljivo izgledaju ovi pereci, pogotovo zato što su punjeni

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  11. Zanimljivi pereci, volim sve što je filano jabukama.

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  12. I have always wanted to make Brezen. I visited Salzburg years ago: it is a city with a very special atmosphere! I loved it and these Brezen look delicious!

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  13. Živjela sam 13 godina u Innsbrucku, i Salzburg nije bio daleko. Prelijep grad, divna atmosfera, naročito u božićno doba... Pereci mi izgledaju sjajno, dopada mi se fil s jabukama,odmah bilježim za isprobavanje!:)

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