Krakelingen (Sweet Dutch Pretzels)
Delightful brown sugar krakelingen are sweet, pretzel-shaped Dutch cookies.
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Instructions
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Preheat the oven to 390 F (200 C).
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In a stand mixer, combine flour, yeast, granulated sugar, salt, milk, butter, and egg; knead with a dough hook until the mixture forms a soft, non-sticky dough.
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Shape the dough into a ball, cover, and let rise in a warm place until almost doubled in volume.
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Sprinkle one-third of the brown sugar onto a clean tray, and place the remaining sugar on a large plate.
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Punch down the dough, knead it smooth, then divide into 16 equal portions and coat each piece evenly with sugar from the tray.
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Roll each sugared dough portion into a 12-inch (30 cm) tube. Dredge the tube through the sugar on the plate, fold it in half, and re-roll to its original length.
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Transfer the re-rolled tube to the sugared tray; repeat for all remaining dough pieces.
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Grease a baking sheet. Twist each tube into a small pretzel shape, tucking the ends underneath, and arrange on the prepared sheet. Optionally, for 'magere mannen', flatten the twisted pretzels.
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Cover the baking sheet and allow the pretzels to rise in a warm place until doubled in size.
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Bake for 10 to 15 minutes until golden brown, closely watching as the sugar caramelizes.
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Remove from the oven, let rest on the baking sheet for a few minutes, then transfer to a wire rack to cool.