Thank you to everyone for coming to our first meet and greet today. For those who couldn't make it...hope to see you soon! We spent the time introducing ourselves, our baking back-stories and our ambitions for the coming year, and chowing down on the better part of three dozen sweet pretzels. (some were brought home...we weren't QUITE that greedy!)
In fact, the pretzels were such a hit that folks were keen to make them! Therefore, October is officially sweet dough month, and all slots for baking are now filled (and then some). The sweet dough recipe comes from Bon Appetit magazine, and is a great thing to learn as it is so versatile.
Here are the six recipes that Bon Appetit suggests that you can use the basic sweet dough for. So far I have made the pretzels and the Vanilla Clover Buns. Both came out very well (in the pic above I think I messed up the contrast because it looks like some of the pretzels were burned. Rest assured, they were not!). The dough is quite similar to the one that my mom and I use to make Lussekattor around Christmas time (our family recipe does not use saffron, contraversially, and instead we flavour with plenty of cardamom only, and decorate with currants), so I added a little cardamom to the pretzels as well as some vanilla bean. The flavour of the buns is a much more intense vanilla (one pod per dozen!) and strangely, somehow the flavour of the dough with thus results in what I find to be a really wonderful, fresh, almost grassy vanilla flavour. It's lovely!
One idea we had today was to do a twisted pretzel with 1/2 the dough flavoured with chocolate. :) We'll have to give it a try.
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