Sweet Pretzels

Ingredients

• 375 ml water
• 75 g margarine
• 250 g flour
• 5 eggs (medium size)
• 1 tsp Baking powder
• 4 sheets of white gelatin
• 1 packet vanilla pudding mix
• 500 ml milk
• 50 g sugar
• 2 packets vanilla sugar
• 375 ml whipping cream
• 350 g blackberries
• 125 g powdered sugar
• 3 tbsp Lemon juice
• 3 tbsp rainbow sugar

Instructions

1. 1.

   Boil water and margarine. Add flour all at once and stir into a lump. Cook the lump while stirring until a white coating forms on the bottom of the pot. Transfer dough to a bowl. Immediately beat in one egg with the paddle attachment of a hand mixer. Add the remaining eggs one by one, beating after each addition until the dough is glossy. Finally fold in baking powder.

2. 2.

   Place the dough into a piping bag fitted with a large star tip and pipe pretzels (about 10‑11 cm wide) onto parchment‑lined baking sheets. Bake in a preheated oven at 200‑220 °C (gas: level 4‑5, convection: 180‑200 °C) for 25‑30 minutes. After baking, cut the pretzels horizontally and cool on a wire rack.

3. 3.

   Soak gelatin in cold water for 5 minutes. Whisk pudding mix with 4‑5 tablespoons of milk until smooth. Bring the remaining milk, sugar, and vanilla sugar to a boil; stir in the pudding mix and bring to a gentle boil again. Squeeze out excess water from the gelatin and dissolve it in the hot pudding. Transfer the pudding to a bowl, cover with cling film, and let cool.

4. 4.

   Whisk powdered sugar with lemon juice. Brush the tops of the pretzels lightly with glaze and sprinkle with rainbow sugar.

5. 5.

   Rinse blackberries. Whip cream until stiff peaks form; stir vigorously into the cooled pudding and fold in the whipped cream. Fill a piping bag with vanilla cream and pipe the mixture, along with blackberries, into the pretzel halves.