Krakelingen
Delight your taste buds with Krakelingen, a traditional Dutch pastry known for its delicate buttery crunch and irresistible sugary coating. This recipe combines simple pantry staples—like all-purpose flour, cold unsalted butter, and granulated sugar—into a dough that's carefully shaped into charming pretzel-like twists. After a light dip in sugar, these delightful treats bake to golden perfection in just 15 minutes, offering a balance of crispiness and sweetness that's perfect with a cup of coffee or tea. With a short prep time and the ability to stay fresh for a week in an airtight container, Krakelingen is an ideal recipe for effortless entertaining or a cozy homemade indulgence. Try your hand at this classic European dessert today!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, diced)
- 50 g Granulated sugar
- 1 pinch Salt
- 1 Egg yolk
- 50 ml Cold water
- 100 g Granulated sugar (for coating)
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Add the cold, diced unsalted butter to the bowl. Rub the butter into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water to the mixture. Stir with a spoon or your hands until the dough comes together. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
Divide the chilled dough into 20 small, equal pieces.
Roll each piece of dough into a thin rope, approximately 20 cm (8 inches) long.
Shape each rope into a pretzel by forming a loop and twisting the ends before tucking them under the bottom of the loop.
Press each pretzel lightly into a plate or bowl of granulated sugar to coat one side.
Place the sugared pretzels on the prepared baking sheets, sugar side up, leaving enough space between each one.
Bake in the preheated oven for 12-15 minutes, or until the Krakelingen turn a light golden color. Be careful not to overbake them.
Remove the baking sheets from the oven and let the Krakelingen cool on the trays for 5 minutes before transferring them to wire racks to cool completely.
Serve the Krakelingen with tea or coffee, or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 341.4 g | 124% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 151.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 86 mg | 7% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 315 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
