Toasted Coconut Pretzels
|All purpose flour||3 Cup (48 tbs)|
|Butter||1⁄2 Cup (8 tbs), sliced|
|Dry yeast||1 Pkg|
|Granulated sugar||1⁄4 Cup (4 tbs), divided|
|Warm water||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Egg yolks||3 , beaten|
|Coconut||1 Cup (16 tbs), toasted|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
Place flour in large mixing bowl.
Cut in butter, with a pastry blender, until mixture resembles coarse crumbs.
Cover and refrigerate.
Sprinkle yeast and 1 tablespoon of granulated sugar over warm water in medium mixing bowl; stir to dissolve.
Let stand 5 minutes until foamy.
Add cream, egg yolks, salt and remaining sugar; stir well.
Pour over flour mixture and stir until flour is just moistened.
Cover and refrigerate dough at least 12 hours.
Punch dough down.
Roll out on lightly floured surface into 16-inch square.
Fold dough over into thirds.
Starting on the short side, roll dough out into approximately 10x20-inch rectangle.
With pizza cutter, cut 10-inch strips approximately 3/4-inch wide.
Form each strip into a pretzel shape.
Brush each pretzel with egg white.
In small mixing bowl, combine coconut and brown sugar; sprinkle coconut mixture on top of each pretzel.
Convection Bake at 325°F for 15 to 17 minutes.