Latvians have a tradition of baking pretzel-shaped sweet bread – not exactly cake – and topping it with candles. The Klingeris, as its called, can be used to celebrate birthdays and name days – which, as it sounds, is the day dedicated to celebrating your particular name.
| Servings | Prep Time |
| 1 large pretzel | 20 minutes |
| Cook Time | Passive Time |
| 45 minutes | 2 hours |
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Latvians have a tradition of baking pretzel-shaped sweet bread – not exactly cake – and topping it with candles. The Klingeris, as its called, can be used to celebrate birthdays and name days – which, as it sounds, is the day dedicated to celebrating your particular name.
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Ingredients
- 2 tsp instant-
- 1/2 cup warm water
- 1/2 tsp saffron
- 1 cup sugar
- 1 cup heavy cream
- 2 eggs
- 2 tsp lemons (zest), thin strips
- 2 tsp oranges (zest), thin strips
- 1 tsp ground cardamom
- 1 tsp salt
- 1 stick butter , softened
- 5 1/2-6 cups all-purpose flour
- 1 cup raisins
Topping
- 1 egg
- 1/4 cup slivered almonds
Servings: large pretzel
Units:
Instructions
- Dissolve yeast in warm water with saffron and a pinch of sugar. Let set five minutes
- Mix the bubbling mountain of yeast with remaining ingredients (except topping ingredients) in the bowl of standing mixer, only adding as much flour as needed to form a soft dough.
- Knead dough for ten minutes. The dough will continue to look sticky – feel with your hands to see – while still moist, it’ll most likely not stick. Look for it to clean the sides of the bowl.
- Let rise for 1 1/2 hours or until doubled in bulk.
- Roll into a long log (about 3 feet), then cross ends over each other to form a pretzel. Be sure to leave at least a fist-sized opening in each of the pretzel holes, or they will close up when baked.
- Let rise again for thirty minutes, while the oven is preheating to 350F.
- Brush with beaten egg and sprinkle with almonds.
- Bake for about 45 minutes, or until golden brown and cooked through.