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Danish Birthday Pretzel Recipe

Danish Birthday Pretzel Recipe

Ingredients: Makes 8

50 g/2 oz fresh yeast
50 g/2 oz granulated sugar

450 g/1 lb/4 cups plain (all-purpose) flour
250 ml milk
1 egg
200 g/7 oz/scant 1 cup butter, chilled and sliced

For the filling:
100 g/4 oz chopped almonds

100 g/4 oz butter or margarine

100 g/4 oz caster (superfine) sugar
Beaten egg to glaze
25 g/1 oz blanched almonds, coarsely chopped
15 ml/1 tbsp demerara sugar


Cream the yeast with the sugar. Place the flour in a bowl. Whisk together the milk and egg and add to the flour with the yeast. Mix to a dough, cover and leave in a cold place for 1 hour. Roll out the pastry (paste) to 56 x 30 cm/22 x 12 in. Arrange the butter in the middle third of the dough, avoiding the edges. Fold one-third of the dough over the butter, then fold over the other third and press the edges together. Chill for 15 minutes. Roll out, fold and chill three more times.

Mix together the remaining ingredients, except the egg, almonds and sugar, until smooth.

Roll out the pastry into a long strip about 3 mm or 1/8 in thick and 10 cm/4 in wide. Spread the filling down the centre, moisten the edges and press them together over the filling. Shape into a pretzel shape on a greased baking (cookie) sheet and leave to stand for 15 minutes in a warm place. Brush with beaten egg and sprinkle with the blanched almonds and demerara sugar. Bake in a preheated oven at 230C/450F/gas mark 8 for 15-20 minutes until risen and golden.

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