Had to pull something out of a hat for poor old neglected Tenina.com, and I had been looking at lots of pics on Pinterest, my new main source of pic Pinspiration!! I have to admit, it can be a big time waste, but my excuse is that I get great ideas…I am not so much a ‘read a recipe’ kind of girl…more a ‘look at a picture’, or ‘read a menu’ and think; I can do that! Saturday loomed dark, rainy and a sort of stay at home and bake sort of day. So this is what showed up…it makes a truckload and we had to send some off to hungry friends or I would literally be taking up 2 seats on the plane ride I am about to take to the USA to visit Crio Bru USA…do you wish you were coming with?? I wish you all were. WHAT a hoot that would be. I’m afraid the blog is taking a battering at the moment and not in a deep fried recipe way! (Soz…couldnt help it!) Between grand daughter number one (OH HOW GORGEOUS IS SHE??) and Thai Thai Again cooking classes (only a few seats left folks), HMP work (watch this space) as well as Crio Bru exploding, its just lucky we have sold out of For Foods Sake for now! Seriously…where would I be without my Crio?? Thanks to you all for love, support and sales…and now…recipe please…
- 30 g fresh yeast or 1 sachet dried instant yeast
- 30 g raw sugar
- 300 g water
- Pinch Pink Salt Flakes pink salt flakes BUY
- 500 g bakers flour
- 150 g chorizo sausage, cut into pieces
- 150 g gouda cheese, cut in pieces
- Large pot of boiling water
- 30 g baking soda
- Egg wash
- Coarse sea salt
Place yeast, sugar and water into Thermo bowl and warm 2 min/37ºC/speed 2.
Add pink salt and flour and blend 6 sec/speed 6. Knead 3 min/Interval.
Turn out onto floured Silpat mat and prove until doubled.
Preheat oven to 220ºC and line a baking tray with paper.
Divide dough into 4 equal pieces.
Roll each piece like a sausage and then flatten so that you have a long piece of flat dough.
Place chorizo and cheese into Thermo bowl and blend 6 sec/speed 6. Using damp hands, form small balls with the sausage mixture.
Place a ball on one end of the rolled dough length. Fold over to form a little parcel, cut to separate from the long piece of dough and pinch all edges together to seal. Set aside. Repeat with all dough and sausage mixture.
Bring water to the boil and add baking soda, stirring to dissolve.
Boil each little pretzel for around 30 seconds and remove with a slotted spoon. Place onto prepared tray, brush with egg wash and sprinkle with a few (very few) grains of salt.
Bake for 10-15 minutes until golden brown and centres have melted.
Eat immediately with cheese sauce or homemade tomato sauce.