posted by mamaSue 10-22-100 1:21 PM
Ladies' Fingers
(Makes 48 pretzels)
Resource: MSL Holiday Halloween special issue
14 blanced almonds, halved lengthwise
red food coloring, optional
1 tablespoon sugar
1 scant tablespoon active dry yeast (one 1/4-ounce package)
5 1/2 to 5 cups all-purpose flour, plus more for work surface
1 tablespoon salt
2 tablespoon baking soda
1 large egg
see salt
dried rosemary (optional)
vegatable-oil cooking spray
Place a small amount of food coloring in a shallow bowl, and using a paintbrush, color the rounded side of each split almond; set aside to dry.
Pour 2 cups warm water (110 degrees) into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.
Beat 1 cup flour into yeast on low speed until combined. Beat in salt; add 3 1/2 cups flour until combined. Beat until dough pulls away from the bowl, 1 to 2 minutes. Reduce speed to low; add 1/2 cup flour. Knead 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.
Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
Heat oven to 450 degrees. Heat 3 quarts water to boil in a 6-quart straightsided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray.
Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide the first quarter into twelve pieces. On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 4 inches. Pinch dough in two placed to form knuckles. When all twelve fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.
Beat Egg with 1 tablespoon water. Brush pretzel fingers with egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with salt and rosemary, if using (rosemary should make it look like hairs). Position almond nails; push into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten the same day; or store, covered, up to 2 days at room temperature.