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Thai Spiced Pretzel Rolls - with Creamy Sweet Chilli Dip

By sambooth21 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 1 hour to prove
  • More effort
  • Makes 15 rolls
Fusion savoury bake - combining south east Asian flavours with a European classic - I'm a Foodist!
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Ingredients

For the Paste

  • 2 Shallots
  • 8 Green Finger Chillies
  • 8 Garlic Cloves
  • Large Thumb-Size Piece Root Ginger
  • 2 Tsp Coriander Seeds
  • 2 Tsp Whole Cumin
  • 2 Lemongrass Stalk
  • 4 Dried Kaffir Lime Leaves
  • Bunch of Coriander
  • 1 Lime
  • 1 Tbsp Fish Sauce
  • Large Pinch of Salt
  • Large Pinch Ground White Pepper

For the Dough

  • 2 Shallots
  • 8 Green Finger Chillies
  • 8 Garlic Cloves
  • Large Thumb-Size Piece Root Ginger
  • 2 Tsp Coriander Seeds
  • 2 Tsp Whole Cumin
  • 2 Lemongrass Stalk
  • 4 Dried Kaffir Lime Leaves
  • Bunch of Coriander
  • 1 Lime
  • 1 Tbsp Fish Sauce
  • Large Pinch of Salt
  • Large Pinch Ground White Pepper
  • 500g Strong White Bread Flour (Plus Extra for Dusting)
  • 1 (7g) Sachet Fast-Action Yeast
  • 10g Salt
  • 40g Softened Unsalted Butter
  • 280ml Coconut Milk (use a 400ml can and keep the leftover for the dip)
  • Desiccated Coconut (To Top)
  • Oil for greasing
  • 4 Tsp Bicarbonate of Soda

For The Dip

  • 2 Shallots
  • 8 Green Finger Chillies
  • 8 Garlic Cloves
  • Large Thumb-Size Piece Root Ginger
  • 2 Tsp Coriander Seeds
  • 2 Tsp Whole Cumin
  • 2 Lemongrass Stalk
  • 4 Dried Kaffir Lime Leaves
  • Bunch of Coriander
  • 1 Lime
  • 1 Tbsp Fish Sauce
  • Large Pinch of Salt
  • Large Pinch Ground White Pepper
  • 500g Strong White Bread Flour (Plus Extra for Dusting)
  • 1 (7g) Sachet Fast-Action Yeast
  • 10g Salt
  • 40g Softened Unsalted Butter
  • 280ml Coconut Milk (use a 400ml can and keep the leftover for the dip)
  • Desiccated Coconut (To Top)
  • Oil for greasing
  • 4 Tsp Bicarbonate of Soda
  • 250g Full-Fat Soft Cheese
  • 90g Sweet Chilli Sauce

Method

  • STEP 1
    Start by making the curry paste – finely chop the shallots, chillies, garlic, lemongrass
  • STEP 2
    Grate the ginger and the zest of the lime (you don’t need to use the lime for anything else)
  • STEP 3
    Toast the coriander seeds and the cumin
  • STEP 4
    Remove the coriander leaves and set aside before finely chopping the stalks
  • STEP 5
    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.
  • STEP 6
    Moving on to the dough – mix the flour, yeast, salt and butter
  • STEP 7
    Slowly add 280ml coconut milk until it resembles a dough
  • STEP 8
    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
  • STEP 9
    Leave in a covered greased mixing bowl to prove for around 1 hour, when it has doubled in size
  • STEP 10
    Turn the oven on to 200C/400F/Gas 6
  • STEP 11
    Divide into 15 equal weight pieces and shape into pretzel shaped rolls, this video will help - https://www.youtube.com/watch?v=uwy9c0foFTc
  • STEP 12
    Add the bicarbonate of soda to a deep saucepan of boiling water and line a baking tray with parchment
  • STEP 13
    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
  • STEP 14
    Bake for around 20-25 mins until are a deep brown in colour
  • STEP 15
    Allow to cool on a wire rack
  • STEP 16
    Combine the cream cheese, sweet chilli sauce, left over coconut milk, and some of the coriander leaves
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    Rating: 5 out of 5.1 rating
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