I can´t believe I found this recipe while randomly browsing facebook! This is something that I will definitely try, I am looking for it for a while now. These was a staple food in our school days, with some form of yoghurt. I remember going home from school (that was quite far away), walking mind you 😀 and not being taken by mom or dad with the car (haha the good old days) and whenever I had some pocket money, I bought one of these, or the “covrig sarat”. The Covrig Sarat is salted pretzel, but of a strange, semi hard consistency, and a bit chewy but in a good way with a solid amount of slightly elastic salty parts. Oh my, those were really good. I haven´t managed to replicate the salted pretzel in consistency yet, still looking for the true recipe 😀 I found nice, soft and lovely pretzels… but not THE pretzel. I surely hope this is “THE” Baton cu Mac, because this would mean the search is over 😀 Wish me luck, I will try this recipe in the weekend!
Ingredients
Method
- Mix a bit of warm milk with 1 teaspoon of sugar, the yeast, 1-2 tablespoon of flour and we leave to raise it for a few minutes.
- Place the dry ingredients in a bowl, (flour, salt, vanilin sugar and sugar) and mix them well
- Add the yeast mix to the bowl, 1 beaten egg and mix it well with the spatula while adding the rest of the warm milk and melted butter
- Oil the working surface a bit and kneed the dough a bit. Shape it to a round ball and place it to rest in a warm area for about 1 hour.
- Kneed it a little again by folding the dough and rolling a dough to form an elongated shape.
- Cut it to 10-12 equal sizes. Roll the dough to a ball then use a rolling pin to roll it out flat. Round it up from one side, forming long "batons". (sticks?)
- Place them on the pan and let them rest for another 20 minutes
- mix one egg yolk with a little bit of milk and brush it on the batons. Add some poppy seeds on top
- bake it for 20-25 minutes, at 180°C until nice and brown
- while still hot, brush it with the mix of 1 tablespoon of honey and 1 tablespoon of water. Let it cool.
