Skip to content
Menu
Jellycat Pretzel Brioche
Bakery

Jellycat Pretzel Brioche

1 h 50 minServes 8Nutri-Score C€€
from @tinkerbellskitchen20 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • heavy cream (warm)Dairy115 ml
  • water (warm)Other60 ml
  • dried yeastPantry7 g
  • sugarPantry36 g
  • saltSpices5 g
  • eggsDairy2 pieces
  • butter (melted)Dairy50 g
  • flourGrains375 g
  • egg (for egg wash)Dairy1 piece
  • milk (for egg wash)Dairy15 ml
  • sea salt (for topping)Spices3 g

per serving

Nutrition

274kcal

Carbs
40 g
Proteins
8 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking tray
  • Pastry brush

step by step

Method

  1. Activate the yeast

    • Warm the heavy cream and water in a bowl.
    • Stir in the dried yeast, sugar and salt.
    • Cover and let it sit.
    Step 1

  2. Make the dough

    • Add the eggs, melted butter and flour.
    • Mix and knead into a smooth dough.
    Step 2

  3. Let the dough rise

    • Cover the dough and let it rise until doubled.
    Step 3

  4. Shape the pretzels

    • Divide the dough and roll it into long ropes.
    • Shape each rope into a pretzel knot and place on the baking tray.
    Step 4

  5. Prepare the egg wash

    • Whisk the egg with a splash of milk.
    Step 5

  6. Brush and top

    • Brush the pretzels with the egg wash.
    • Sprinkle with sea salt.
    Step 6

  7. Bake

    • Bake at 180 °C until golden.
    Step 7
Get Mezze