LAUGEN BROETCHEN (RAISIN PRETZEL BUNS)
Bread from NOURISHED MAGAZINE ISSUE #7
Do you know how pretzels get their distinctive flavor?
It from boiling the buns in baking soda water. When the soda reacts with the water, it aerates the yeasted dough into puffiness and imparts the flavor as well.
These can be made into the traditional pretzel shape or as buns for versatility.
Prep Time: 1 hr 20 min
Cook Time: 20 min
Proof Time: 2 hours
Yield: 8 rolls
INGREDIENTS
1 cup warm water, at about 110 F
2.5 cup flour
1 package active dry yeast
2 T raisins
2 T butter , melted
1 cup warm water, about 110 F
2 tsp sugar
1 tsp salt
1/3 cup baking soda
1 pot boiling water
sea salt (for garnish)
DIRECTIONS
Place yeast, 1/4 cup of flour and sugar in a large bowl and pour 1/2 cup of warm water. Set aside for about 10 minutes until the mixture is foamy.
Add the remaining flour, salt, butter and water and knead into a soft, tacky dough, about 10 minutes.
Add the raisins and knead for another few minutes until the fruits are fully incorporated into the smooth dough.
Place in a large oiled bowl, cover with a kitchen towel and allow to rise until doubled in a warm, draught free place, about an hour.
When the dough has doubled, gently degas the dough and knead. Preheat the oven to 425 degrees.
Bring a large pot of water to boil. Divide the dough into 8 even sized balls and let them rise until the water is ready.
Add baking soda to the water. Drop the balls gently into the water, making sure not to crowd the pot (else they don't poof up evenly).
Let the dough balls sit for 30 seconds, then turn them over and remove after about another 30 seconds. You will know when they are ready. They become aerated and will look ready.
Drain and remove to a baking sheet. Rest them for a couple of minutes and score a cross on top (using scissors). Brush the buns with butter just before sliding the sheet into the oven.
Bake for about 15 minutes until dark brown on top.
