Ssssnaaaakessss

Doughy & delicious

Welcome back Bakétrainers! Apologies for our slightly delayed recipe this week, both us Bakémon masters have been very busy with college deadlines and haven’t had much time to write up Pokérecipes. Never fear though! The baking will of course go on, and this week we present to you Ekans and Arbok slezterp (pretzels…coz you know…Ekans & Arbok is backwards for Snake & Kobra…) We wanted something both snakey and different to represent these two, and seeing as making something poisonous wasn’t really an option we decided to go with pretzels. We made classic salty pretzels for Ekans and evolved to cinnamon & sugar Arboks using, get this, purple sugar! They were all really really tasty and basically all disappeared overnight in our apartment. Which is probably just as well because pretzels don’t really keep for longer than a day or two, so if you don’t have as many mouths to feed as we do we strongly suggest reducing this recipe to your needs! If you’ve never made pretzels before  (we hadn’t!) then you’re in for a treat!

Yield

  • about 15 smallish salty Ekans pretzels
  • about 8 large purple cinnamon sugar Arbok pretzels
  • about 8 small purple cinnamon sugar Arbok pretzels

Equipment

  • 2 large bowlsEkans & Arbok
  • spoons, whisks etc –  the usual
  • many baking trays
  • baking parchment (do try get baking parchment or paper at the least, we tried using greaseproof and it didn’t work too well!)
  • spatula
  • oil brush thingy for buttering your pretzels

Ingredients

  • 750 ml (3 cups) water
  • 2 packets (2 & 1/2 tsp) fast action dry yeast
  • 4 tbsp brown sugar (light, dark – whatever you want, we used both!)
  • 2 & 1/2 tsp salt
  • 1 kg (35 oz, 8 cups) plain flour
  • another litre (4 cups) water
  • 4 tbsp baking soda
  • about 4-5 tbsp butter, melted
  • coarse salt (sea salt is best)
  • cinnamon
  • purple* sugar

*purple sugar is optional & you can just use regular sugar if you can’t find it…but if you’re dedicated you will (try your local baking supplies shop!).

InstructionsRisen dough

  1. Heat 3 cups of water until it’s lukewarm, and dissolve the yeast into it, stirring it until it’s completely dissolved and no lumps remain (you may want to lightly whisk it). Note it’s important the water is lukewarm and not hot because if it’s too hot you’ll kill all the yeast and your dough won’t rise 😦 (yes the yeast are aliiiive…don’t think about that too much :P)
  2. Add the brown sugar and salt to the water and stir to dissolve it too.
  3. Gradually add in the flour to the water mixture until it becomes a dough. Knead the dough until it’s smooth and elastic (ie you should be able to stretch it & it’ll shrink back a little).
  4. Split your dough into two equal-ish halves and knead in some cinnamon into one of the halves. As much cinnamon as you like, and we like lots.Rollin'
  5. Place your two dough halves into separate bowls and cover them with cling film or a tea towel and leave them to rise. You should leave them for at least half and hour, but the longer you leave it the more it will rise and the lighter your pretzels will be so if you can leave them for an hour or two we recommend that you do. This would be a great time to go play some Pokémon, or watch some Pokémon, or organise your Pokémon cards…
  6. When your dough has risen it’s time to make snakes! Make up a bowl of 4 cups warm water and 4 tbsp baking soda, and mix it well. Stir it often as you make your pretzel snakes.
  7. Take a piece of regular, non cinnamon dough and roll it between your (floured) hands/on a floured surface until it’s an appropriate length. Give it a slightly thicker, bulbous head.
  8. Dip your pretzel into the baking soda & water mixture and place it on a baking tray lined with baking parchment. Leave it to rise again for a few minutes (this mightn’t be very noticeable, don’t worry too much about it). You may need to reshape your snakes a bit when you place them on the trays.
  9. WBrush with butterhen you have a full tray(s) of Ekans place them in the oven at 250 °C for about 10 minutes or until they’re golden brown.
  10. When your Ekans come out of the oven, brush each with melted butter. Be generous, but maybe don’t drench them in butter.
  11. Once they’ve been buttered, sprinkle some coarse salt over them and let the butter dry. Eat them warm now or leave them to cool, all’s good.
  12. To make Arboks, take the cinnamon dough and roll it into snake shapes, however give them a large flat triangular head, and fold down the tip to make the cobra-like head.
  13. Dip in baking soda water, leave to rise a bit, place on lined baking tray, place in oven for 10 mins/til golden brown at 250 °C again.
  14. When your Arboks come out of the oven, brush them with melted butter.
  15. Sprinkle cinnamon on top of the melted butter. We like lots of cinnamon, add as much as you like.
  16. Sprinkle purple sugar (or regular sugar) on top of the cinnamon. Again, as much as you like…
  17. Let to cool or eat now. Nom nom nom

EkansesArboks

Voila! You’ve now made a batch of Ekans & Arboks that even Team Rocket would envy. We’d like to reiterate that you should eat them as soon as possible lest they go stale. Also, you may giggle that the Ekanses look a little bit like sperm…and they’re salty…ahem…yeah…

On that note, we’ll see you again soon for a very special Christmas recipe so stay tuned!

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