Schokoladenpretzel (Chocolate Pretzels)
Yield
2 dozenPrep
60 minCook
10 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ¼ | cup |
sugar
|
|
| 1 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
milk
|
|
| ¼ | cup |
cocoa powder
|
|
| 2 | cups |
unbleached all-purpose flour
unsifted |
|
| Cocoa frosting | |||
| 2 | tablespoons |
cocoa powder
|
|
| 1 ¼ | cups |
powdered sugar
|
|
| 2 | tablespoons |
butter
melted |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 59 | ml |
sugar
|
|
| 1 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
milk
|
|
| 59 | ml |
cocoa powder
|
|
| 473 | ml |
unbleached all-purpose flour
unsifted |
|
| Cocoa frosting | |||
| 3E+1 | ml |
cocoa powder
|
|
| 296 | ml |
powdered sugar
|
|
| 3E+1 | ml |
butter
melted |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Cream ½ cup butter and the sugar until light and fluffy.
Beat in the egg, vanilla, and milk.
Sift cocoa and flour.
Mix into butter mixture until thoroughly blended.
Chill dough until firm enough to handle (about 30 minutes).
Using 2 tablespoons dough, roll a rope about 12 inches long between your hands.
Shape into a pretzel as follows: Make a loop bout 1½ inches in diameter by crossing the ends, leaving 1-inch tails.
Flip the loop down over the crossed ends.
Press firmly into place.
Place pretzels on greased baking sheets.
Bake at 350℉ (180℃) F for about 10 minutes.
Make frosting in a small bowl.
Mix cocoa and confectioners' sugar.
Gradually stir in butter and vanilla.
If frosting is too thick, thin with milk.
When pretzels are cool, spread with Cocoa Frosting.
