How to make
Dissolve the yeast in the slightly warmed milk with 1 tbsp. sugar and 2 tbsp. flour. Cover it with a towel and leave it to rise for 7-8 minutes.
Sift the flour into a bowl and form a well into which you pour the water, sugar, oil, rum, raspberry syrup, finely grated orange peel and one egg plus the egg white of the second. Save the yolk for spreading.
As soon as the yeast activates, put it in and knead a soft and elastic dough. It will be sticky, but you should not add too much flour, so that the dough does not become hard. Work it for 8-10 minutes, by greasing your hands from time to time.
Return it into the bowl and let it rise for 1 hour and 20 minutes in a warm place. You can leave it in an oven heated to 100°F (35°C) to speed up this process.
Divide the risen dough into two equal parts and roll out each one into a roughly rectangular crust. Spread one crust with melted butter, sprinkle with sugar and spread with the jam. Cover it with the other one and crosswise cut it into strips of 2″ (5 cm) each.
Twist each strip and then join the ends to make a thick pretzel. Arrange on a tray lined with baking paper and let the pretzels rise and double in size for another 30-40 minutes.
Spread with the yolk beaten with a little milk and bake for 25-30 minutes at 360°F (180°C) in a preheated oven.
Hope you enjoy! The Raspberry Christmas Pretzels are ready.
