Thai Spiced Pretzel Rolls - with Creamy Sweet Chilli Dip

Start by making the curry paste – finely chop the shallots, chillies, garlic, lemongrass

Grate the ginger and the zest of the lime (you don’t need to use the lime for anything else)

Toast the coriander seeds and the cumin

Remove the coriander leaves and set aside before finely chopping the stalks

Combine all of the ingredients from steps above and add the lime leaves, fish sauce, salt and pepper in a pestle and mortar (or use a food processor) and turn into a paste and set this aside.

Moving on to the dough – mix the flour, yeast, salt and butter

Slowly add 280ml coconut milk until it resembles a dough

At this point add the curry paste to the dough and start to knead whilst adding flour very slowly to return the dough to the same condition as the step before

Leave in a covered greased mixing bowl to prove for around 1 hour, when it has doubled in size

Turn the oven on to 200C/400F/Gas 6

Divide into 15 equal weight pieces and shape into pretzel shaped rolls, this video will help - https://www.youtube.com/watch?v=uwy9c0foFTc

Add the bicarbonate of soda to a deep saucepan of boiling water and line a baking tray with parchment

Drop each roll into the water for about 5 seconds, they should float to the top, remove and place on the baking tray and sprinkle with desiccated coconut

Bake for around 20-25 mins until are a deep brown in colour

Allow to cool on a wire rack

Combine the cream cheese, sweet chilli sauce, left over coconut milk, and some of the coriander leaves