HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Cookbook

 

Undens Klinger

Latvia

Makes 3 dozen

This is a most delicious Latvian roll that is a cross between a fresh caraway pretzel and a bagel. It will take a few turns to learn to roll them quickly, but the kids will be willing to learn. These are fun to do! The recipe is a gift to us from Maija Riekstinis, a Latvian friend in Seattle.

  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 2 tablespoons caraway seeds
  • 1-14 cups water
  • 1 package quick-rising yeast
  • 6 cups all-purpose flour

In a small saucepan heat the milk, butter, sugar, salt, caraway seeds, and water. When the butter is melted and the sugar and salt dissolved, set the pan aside to cool to warm, about 105 degrees F. Place the liquid mixture in a heavy-duty mixer, such as a KitchenAid, and add the yeast to the liquid. Stir to dissolve. Add 5 cups of the flour to the bowl and mix on low until the dough begins to pull away from the side of the bowl, about 10 minutes. Using the dough hook, knead in the remaining cup of flour until the dough is very smooth, another 5 minutes. Place on a plastic counter and cover with a large metal bowl. Allow to rise until double in bulk, about 1 hour, and then punch down.

Pretzel Fold

For each pretzel, cut off a bit of the dough about the size of a golf ball. Roll it into a snake about 10 inches long and form it into a pretzel. (See the illustration.) Place each pretzel on a floured kitchen towel and allow to rise for about 15 minutes.

Bring 8 quarts of salted water to a boil and gradually boil the pretzels, about 5 at a time, until they float. This should take just a minute or so. Remove them carefully with a slotted spoon and place them on a greased baking sheet. Bake at 400 degrees F until golden brown, about 20 to 25 minutes.

These can be frozen right after they come out of the oven and reheated later in a 350 degrees F oven for just a few minutes.

  • from:
  • The Frugal Gourmet On Our Immigrant Ancestors
  • by Jeff Smith
  • William Morrow, 1990
  • Illustration by Chris Cart
  • ISBN 0688075908
  • Recipe reprinted by permission
 

More country Destinations and Recipes

Cookbook Profile Archive

Page created 1996. Modified April 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

FoodWine
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
,