Summary

Ingredients

• 200 ml milk
• 75 g butter
• 375 g wheat flour
• 20 g yeast, fresh
• 50 grams sugar
• some lemon peel, grated
• 2 teaspoons cinnamon
• Pinch salt

For painting:

• 2 Table spoons milk

For the cast:

• 100 g powdered suar
• 1 tablespoon lemon juice

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Instructions

1. Warm the milk slightly and dissolve the yeast in it. Melt the butter. Mix the flour, sugar, salt, lemon zest and cinnamon in a mixing bowl. Now add the milk-yeast mixture with the butter and work it into a dough. Let rise for about 30 minutes. Take out of the bowl and knead again briefly on a floured work surface. Form a roll and cut into 10-12 even slices. Roll out a length of about 45 cm from each disc. This should be a little thicker in the middle than at the ends. Loop the strands into pretzels and place on a baking sheet. Cover and let rise for about 15 minutes.
2. In the meantime, preheat the oven to 180 degrees.
3. Brush the pretzels with milk and put them in the oven for about 15 minutes. Then let it cool down for about 5 minutes. Mix the powdered sugar with the lemon juice and spread the topping on the warm pretzels.