For the dough:
500 g of flour Amo
250 g butter
2 dl water
3 tbsp. sugar
1 pkg. yeast (50 g)
250 g butter
200 g brown sugar or cane sugar
10 g of cinnamon or
10 grams of cardamom
1 large cup light raisins
1 small cup of Swedish Blossa Starkvinsglögg
or Port wine
For brushing and sprinkle
1 beaten egg
Finely chopped nuts or almonds
Choose sprinkle to your taste
Fishing Pretzel is now made
Fishing Pretzel is now baked
Procedure without liability: Begin the day before to put raisins soaked in Glögg or Port. The day after pouring lukewarm water, eggs, sugar, yeast and margarine in a large bowl. Yeast and margarine, divided into appropriate smaller fragments. Everything should be at room temperature, so remove it from the refrigerator at least 6 hours before use. Let the mixture stand in the kitchen of approx. 1 hour. Then add flour a little at a time, while kneaded with "Five of Clubs" on the right hand. Keep the left hand clean if you need it to take other things. It might be a little more flour, the flour amount depends very much on the size of the eggs.
Knead the dough thoroughly until it does not stick, but it should not be too dry. Cover the bowl with a clean, wet cloth and let rise until double about. 1 hour.
While dough rises the remonce are made. Pick margarine in a bowl sprinkle sugar and cinnamon (cardamom) above. Use a dough hook and knead the mixture until it is well mixed.
Sprinkle a little flour on the dry kitchen table, beat the dough slightly and fold it several times before the dough is rolled out with a rolling pin. Measure your baking tray (L = 40 cm x W = 35 cm). Roll out the dough in length 40 cm and width 44 cm. Cut 4 strips a 40 cm x 11 cm. Distribute remoncen and half of the raisins in the middle of all four strips and folding the dough from both sides against each other. The end pieces also folded over, so remoncen does not flow out. Try pressing the dough together a bit so it does not blow up during baking. Press with a flat hand on top of all the pieces to be flat. Brush with beaten egg, sprinkle pearl sugar, the rest of the raisins and chopped nuts (almonds) on top.
Set the unbaked Fishing Pretzel on the baking tray with baking paper and let them rise a bit more before being put into a preheated oven and bake for 15 to 19 minutes at 220 °C. The time may vary according to how many raisins with moisture, you get into the Fishing Pretzel, and of course your oven. Just be aware of the time, for suddenly can the Fishing Pretzel become too brown.
Drink: Find a good dry Port and serve it with a good cup of coffee together with the Fishing Pretzel. For Christmas, the Swedish Blossa Glögg is very suitable.
Hint: A Swedish 10 % Blossa Glögg contains all the necessary spices. Blossa Glögg is available in several variants - strengths - and the strong one must be bought at Systembolaget. I can recommend the two of 15% (orange label) and 10% (red label).