Bavarian brezel and obatzda.
Oktoberfest is in full swing in Germany and we decided to keep up with it too. That's why today we are preparing a real Bavarian brezel and an appetizer with camembert!
Ingredients
| FOR BRECEL: |
| flour 300 g |
| salt 1 tsp. |
| yeast 1 tsp. |
| sugar 1 pinch |
| milk (warm) 225 ml |
| FOR LAUGH: |
| water 1 liter |
| baking soda 30 g |
| FOR OBATSDA: |
| camembert cheese 150 g |
| soft butter 50 g |
| small onion 1 pc |
| cumin 1/2 tsp. |
| sweet paprika 1/2 tsp. |
| green onion |
Instructions
Step 1
Put the flour and salt into the bread machine bowl. Dilute the warm milk with the yeast and sugar and pour into the bread machine.
Step 2
Set the machine to basic dough kneading mode. When the dough has doubled in size, divide into 6 equal portions. Roll each one into long bundles and shape into brezels.
Step 3
Bring the water for the lauguette to a boil, reduce the heat and add the baking soda. Using a plastic skimmer, drop the brezels in one at a time and keep them in the lauge for 40-60 seconds.
Step 4
Transfer the cooked brezels to a baking tray lined with parchment paper. Slightly cut around the edges and bake for 15 minutes at 200 C.
Step 5
Cut the crust off the camembert, mash with a fork along with the butter. Add the finely chopped onion, cumin and paprika. Sprinkle the finished appetizer with the finely chopped green onions. Serve together with the brezelles.
