You can use plain ol' sauerkraut or you can make your own authentic rotkohl, sweet/sour red cabbage. I usually cook mine in the slow cooker for about 6 hours. I add two Chai tea bags and a few peppercorns too.
Bread Machine Ingredients:
1/2 c. water
1/2 c. lager, like Yuengling, room temperature
1/4 c. organic cane sugar
1 tsp. sea salt
2 1/2 c. organic white flour, more as needed
2 1/2 tsp. active dry yeast
7 c. water
1/2 c. baking soda
2 T. organic cane sugar
1 T. water
Coarse sea salt, for sprinkling
metal cannoli forms
Directions for the Bread Machine:
Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)
Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!
Preheat the oven to 400°. Line a cookie sheet with a Silpat or parchment paper.
When the dough is done, remove it from the bread machine and transfer it to a well-floured surface. Divide the dough into 6 equal pieces.
Flatten each ball of dough into a disk. Cut the disc in a circular pattern with a pizza cutter. Carefully wrap the ribbon of dough around a greased cannoli form. Repeat with the other pieces of dough. Once they are wrapped, cover the forms with a towel and let them rest/rise for 10-20 minutes.*
In the mean time, bring the 7 c. of water and baking soda to a boil.
Using tongs, gently dip the first cannoli into the boiling water; boil it for 1 minute and flip. Boil for 1 more minute and remove from the pot, placing it on a clean dish towel to remove excess water. Repeat with each piece of remaining dough.
Move the boiled pretzels back to the prepared cookie sheet. In a small cup, combine the sugar and 1 T. of water. Using a brush, gently brush each pretzel with the sugar glaze. Sprinkle each pretzel with sea salt.
Bake the pretzels for 25-30 minutes.
*I tried making these look like traditional cannolis, but they were awfully ugly. The ribbon-wrap method looks much more appetizing.
Stuff these babies with your choice of sauerkraut and/or mustard - have yourself a German feast!
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