Chocolate-covered semi-dipped pretzels with dried raspberries. They disappear from the table instantly,

ingredients

for the pretzels

500 g plain flour 10 g salt 10 g yeast 40 g sugar 75 g lard 230 ml lukewarm milk 1 tbsp plain flour (for sprinkling) 2 litres water 50 g baking soda 125 ml salted lukewarm water

for garnish

150 g white Greek yoghurt 75 g caster sugar 100 g milk chocolate 2 tbsp coconut oil 2 tbsp roasted hazelnuts (chopped) 2 tbsp dried raspberries or dried cranberries

progress in video above

TIP: Goodies without the work! Making desserts is easier and faster with Kitchen Aid. The Titanium Chef Baker features a planetary kneading system, so all the ingredients come together thoroughly. In addition, you can weigh the ingredients directly in the bowl, saving time and reducing the number of dirty dishes.

1.

Dough: In a large bowl, add the flour, yeast, sugar, butter and a pinch of salt. Knead the dough (if the mixture is too dry, add milk), adding milk as you go, until it comes together nicely. Cover and leave to stand at room temperature for about 1 hour.

2.

Work the rested dough once more with your hands and transfer it to a floured board. Cover again and leave to rest for a further 10 minutes.

3.

Pretzels: Divide the dough into 8 equal pieces. By hand, make oblong-shaped rounds of about 40cm in size and shape them into a ‘U’ shape.

First, cross the open ends over each other, then fold the twisted end down over the bottom of the ‘U’ (as you can see in the picture). Be sure to press down on the joint to secure the pretzels.

4.

Place the prepared pretzels on the parchment paper and cover with a tea towel. Let rest at room temperature for about 30 minutes.

In the meantime, preheat the oven to 220°C and prepare a baking tray lined with baking paper.

5.

Pour water into a saucepan, add the baking soda and bring to the boil. Using a large slotted spoon, dip the pretzels into the boiling water for 10 seconds on one side and 10 seconds on the other, then remove and drain. Place the pretzels on the prepared baking sheet.

6.

Before baking, brush (or spray) the rolls with salt water. Bake in the oven for about 10 to 15 minutes at 220°C.

Brush the rolls twice more with salt water during baking to make them nice and crispy.

7.

Decoration: While the pretzels are baking, slowly start preparing the ingredients for the decoration. Mix the white Greek yogurt with the powdered sugar until the ingredients are combined and transfer to a deep bowl. The bowl needs to be deep and wide enough to easily dip the pretzels in.

8.

In a smaller pan, heat the milk chocolate with the coconut oil until the chocolate melts. Repeat this process with the white chocolate.

9.

After the cookies have cooled, dip them (about halfway) in the prepared toppings. Drizzle yogurt pretzels with remaining chocolate and sprinkle with dried raspberries or cranberries. Sprinkle chocolate-covered pretzels with nuts.

Let the pretzels set and store in an airtight container.

10.

See detailed recipe progress using the Titanium Chef Baker food processor.

11.

Good taste!