To Make Jombils (Test 2)

So far, today's test has gone much better than yesterday's! To see yesterday's test, please visit here.

(Jumbles after coming out of the oven)

Two eggs work much better than three with this recipe. Also, boiling the water rather than simmering makes a world of difference! I also added 1 Tbsp of aniseed, rather than 1 tsp.

The dough is quite firm, but still manageable. Roll the dough into 1 inch diameter balls, then roll out the ball so that it is at least 6 inches long with a diameter of about 1/2 an inch. Twist the dough into a pretzel. Secure the ends with rosewater. Then place into boiling water for about 30 seconds.

The jumbles automatically sink to the bottom. After 30 seconds in the boiling water, use a utensil to release them from the bottom. The jumbles will then float. After floating for a short period, place them on a towel to dry.

(Above: jumbles drying on a towel)

The original recipe states to oil the tart pan. As a historically accurate option (instead of using non-stick cooking spray), I chose to test out 1 Tbsp of unsalted butter. This worked out really well! 

(Above: the jumbles on the baking tray)

I baked all of them at 350 degrees F. I baked them at different intervals, to see which time frame would be the best for baking these jumbles. Make sure to rotate these regularly while they're in the oven, otherwise one side will brown while the other side does not.

(Above columns from left to right: 10, 11, 13, 15, 17, and 19 minutes.)

Not pictured: 21 minutes

Above are the insides of the 10, 19, and 21 minute jumbles from left to right. The 10 minute jumble was still a little doughy and dense. The 19 and 21 minute jumbles were soft and light, quite similar to a modern soft pretzel.

Here is my updated interpretation of Dawson's recipe:

1 3/4 cup flour

1/2 cup sugar

2 eggs

1 Tbsp aniseed

1 tsp rosewater for the ends

1 Tbsp butter for oiling the pan

 

Preheat the oven to 350 degrees F. Combine the eggs and sugar. Mix in the flour, saving the aniseed for last. Roll dough into 1-inch diameter balls. Then, roll and shape the dough like a pretzel on a floured board. Secure the ends with rosewater. In a large pot, bring water to a boil. Poach the knots for about 30 seconds. They will instantly sink to the bottom of the pot. Then, use a utensil to free them from the bottom and they will float. After another moment, remove the knots from the water. Then, lay the knots on a towel to dry for about 5 minutes. Butter the baking pan. Once dry, bake the knots for about 20 minutes, turning them over after every 5 minutes.

Yield: approximately 25 cookies