CINNAMON TWISTS
Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it
Provided by Liberty Mendez
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 1h
Yield Makes 16-18
Number Of Ingredients 11
Steps:
- Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
- Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
- Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
- To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
- Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
- Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
- Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
- For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.
Nutrition Facts : Calories 221 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CINNAMON TWISTS
These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
SWEDISH CINNAMON TWISTS
This recipe was given to us by a neighor while we were living at Brigham Young University. Donuts don't get any better than this! This is time cosuming - however - the end result is worth the wait.
Provided by Chef on the coast
Categories Yeast Breads
Time 3h
Yield 10-12 rolls, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Boil buttermilk until curdled. Cut up 1/2 cup butter and add to buttermilk. Stir to melt butter. Add baking soda. Set aside to cool.
- In large mixing bowl - mix yeast, 1 TBSP sugar and water. Let rest 10 minutes.
- Add buttermilk and eggs. Blend in remaining sugar, salt and dry milk.
- Add flour and mix well. Add up to 1 cup more flour to make a soft, but not sticky dough.
- Let rise to double, about 1 hour.
- Combine filling ingredients. Set aside.
- Melt remaining 1/2 cup butter.
- Roll all the dough out into a rectangle and brush with melted butter.
- Spread filling on half of the dough. Fold the uncovered half over the filling and seal edges.
- Cut into strips, twist two times and place on greased cookie sheets.
- Let rise until double (1 hour approximately.).
- Bake at 375 degrees for 10-12 minutes.
- While rolls are baking - mix glaze ingredients.
- Top warm rolls with glaze.
Nutrition Facts : Calories 580.6, Fat 25.7, SaturatedFat 13.9, Cholesterol 98.2, Sodium 506.6, Carbohydrate 79.1, Fiber 2.3, Sugar 38.7, Protein 9.9
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