Raisin Pretzel

For the raisin pretzel, first wash the raisins and soak them in rum – preferably overnight.

Mix flour with lukewarm milk and yeast in a food processor. Add sugar, the pulp of a vanilla pod, grated lemon peel, oil and a pinch of salt and knead well. Add the raisins and let the dough and rise for 1/2 hour with the lid closed.

Then knead well again.

Form a roll about one meter long, and shape it into a pretzel. Place the raisin pretzel on a greased baking sheet. Whisk the egg yolk with the milk, brush the pretzel with it and sprinkle with almond flakes.

Preheat the oven to 175° C and bake the raisin pretzel for about 45 minutes.

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