FESTIVE PRETZEL WITH CHEESE AND MEAT FILLING
- 450 g flour (preferably sifted)
- 7 g dry yeast
- 25 g of sugar
- ½ tsp salt
- 50 g Smiltenes Piens heavy cream butter
- 250 ml of milk
- 1 L or XL egg
- oil for frying
- 1 large or 2 medium onions, peeled and cut into small pieces
- 3 garlic cloves, peeled and chopped
- 2 teaspoons of your favourite spices - I added sweet paprika powder and Provence spice mix
- pinch of salt
- 2 small red paprika, sliced
- 200 g smoked streaky bacon, cut into pieces
- 100 g sun-dried tomatoes, cut into small pieces
- 200 g Smiltenes Piens Granister hard cheese, grated on a coarse grater
- 125 g mini mozzarella balls from Smiltene Piens
- 1 lightly beaten egg
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
In a medium bowl, mix together the flour, dry yeast, sugar and salt. Slowly melt the butter, add the milk and stir. Cool to room temperature if necessary. Add the egg and beat gently. Stir in the flour and stir until a dough without lumps forms. Knead the dough by hand on a floured surface or with the kneading attachment of a food processor until elastic and homogeneous (5-10 minutes). Place the dough in a greased bowl and cover with greased cling film. Place in a warm place to rise for 1 hour or until the dough has doubled in volume. In winter, I usually put the dough in the oven preheated to 30 degrees. While the dough is rising, prepare the filling. Fry the onion in heated oil in a frying pan until translucent, add the garlic, spices and salt and fry, stirring, for a few minutes. Add the paprika and smoked meat, fry for 2 minutes, stirring occasionally. Line a large baking tray with baking paper.
Flour the work surface. Remove the dough from the bowl and divide into two equal parts. Sprinkle the dough and the dough roll lightly with flour and roll out a 15 × 60 cm rectangle (do not knead the dough before rolling) from the first side of the dough roll to the same thickness as possible. Place half of the prepared filling over the top, place the sun-dried tomatoes over the top, sprinkle with half of the grated cheese and place half of the mozzarella balls on top. Roll into a long sausage (roll in the longest direction). Repeat the process with the remaining unrolled part of the dough – roll lengthwise, fill and roll tight.
