Grandma’s wheat pretzel with apples and raisins

The wheat dough needs no raising, only raising. Read the recipe before you start. If you bake buns, you can make a double portion, nice to freeze.

A pastry or approx. 20 buns

  • 5 dl whole milk
  • 1 ½ dl liquid Melange *
  • 125 g melis
  • 50 g fresh yeast (preferably for sweet doughs)
  • About. 750 g wheat flour (start with 700 g)
  • ¾ ts cardamom
  • ⅕ ts salt


  • 2-3 dl vanilla cream, bought or made yourself
  • 3-4 apples in cubes
  • Possibly 2-3 tablespoons sugar and a little cinnamon if you wish
  • Possibly 1-2 dl raisins (hard / dry raisins soak them in a little lukewarm water before using them in the filling)

This is what you do:

Put milk, melange and powdered sugar in a saucepan. Whisk together and heat to finger warm. Crumble fresh yeast in the flour, dry yeast is sprinkled in the flour. Add cardamom and salt and add the finger-warm milk mixture. Knead together into a smooth dough, which releases the baking dish.

Instead of using wheat flour when baking, grease the baking tray and hands with a little liquid Melange. Place the dough on the baking tray, roll out into a rectangle. Spread over vanilla cream, sprinkle over apple workouts and possibly some sugar, cinnamon and raisins. Roll up and form into a pastry on a baking tray lined with baking paper. Cover with a cloth and set (warm) to rise for 1-1 ½ hours until the pretzel has risen. Brush with egg and sprinkle with powdered sugar before frying. Bake on the middle rack in a hot oven at 200 degrees for 25-30 minutes. Baking time can vary from oven to oven and the size / thickness of the pretzel. Cool on a rack.

* In collaboration with product placement

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