Quince Pretzels
Quince pretzels are a traditional Hungarian pastry, especially popular in the autumn. The characteristic, slightly tart flavor of quince perfectly complements the soft pretzel dough flavored with cinnamon. The recipe is based on the basics of yeast doughs, but the addition of quince puree adds a new dimension to the flavors. You can easily make this pretzel at home, and it is guaranteed to win the favor of your family.
Ingredients for this recipe
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Preparation Steps
1
Let's start with the dough: peel and dice the quince into small cubes. Cook the quince in a little water until softened. Then, drain and purée.
2
Activate the yeast in lukewarm milk with a pinch of sugar. Let it sit for about 5-10 minutes until foamy.
3
In a large bowl, combine the flour, salt, and sugar, then add the activated yeast and melted butter. Knead the dough by hand or with a mixer until smooth and elastic.
4
Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
5
Once the dough has risen, divide it into 12 equal portions. Shape them into small balls, then roll them out into long, thin cylinders. Shape into pretzel form.
6
Mix the quince purée with cinnamon and sugar. Place a spoonful of quince purée in the center of each pretzel, then fold the dough over to seal the filling.
7
Place the pretzels on a baking sheet lined with parchment paper, and let them rise for another 15 minutes. Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown on top.
8
Let the finished pretzels cool, then sprinkle with powdered sugar to taste.
