Another out of town trip has my neighbor picking up my mail again. So once more I venture to make something she will munch on. Since I have been drooling over Swedish cardamon buns, I attempt to make these beauties. But...I am quite averse to cardamon in any form. Why not use cinnamon instead? I use a little in the dough and little more in the filling. These twists are light on sugar and spice and huge on buttery flavor.
The dough is a mix of yeast proofed in warm milk, sugar, flour, a healthy pinch of cinnamon and pats of soft butter. More butter, brown sugar and cinnamon are slathered on to the dough. Cut into narrow strips, these strips should be adeptly twisted into a bun shape. Alas, I tried....with a little success. Look for online forums to learn the technique. But I can assure you, they taste delicious any which way!
Why do I call them twists? Since the buns are tricky to form, the resulting mounds of dough look more like twists. Immensely pleasing to the eye. Very tasty as well!
CINNAMON TWISTS
Adapted from fixfeastflair.com
Makes 18-20
Dough
1 cup Milk
1 packet dry active Yeast
1/3 cup light Brown Sugar
3 1/4 cups all purpose Flour
A pinch of Cinnamon Powder
1/2 teaspoon Kosher Salt
4 tablespoons Butter, softened
Filling
4 tablespoons Butter, softened
1/4 cup light Brown Sugar
1/2 teaspoon Cinnamon Powder
Glaze
1/4 cup water
1/4 cup light Brown Sugar
1/2 teaspoon Vanilla Extract
Heat milk to 110F.
Add 1 teaspoon of the brown sugar and yeast to milk. Whisk, cover and leave aside for 10 minutes. Yeast should be bubbly.
Place flour, the rest of the brown sugar, cinnamon powder and salt in the bowl of a stand mixer. Whisk well so brown sugar breaks apart. It has a tendency to clump so whisking it helps.
Use a dough hook.
Start mixer on a slow speed and pour in the proofed yeast and milk. The dough should start coming together.
Cut the butter into small cubes. Add a few cubes at a time into the dough till all the butter is used up.
Increase the speed of the mixer and knead the dough for 5 minutes. This will result in a smooth dough.
Scrape it on to the counter.
Form the dough into a round shape by pulling the edges of the dough and tucking the dough under.
Mist the mixing bowl with an oil spray.
Place the dough seam side down. Cover with a cloth and allow dough to proof in a warm place for 45 minutes.
In the mean time make the filling and glaze.
Use a spatula to mix the sugar, butter and cinnamon powder well.
Mix all the ingredients for the glaze in a small saucepan. Simmer over low heat till the sugar melts.
Once the dough has risen, place it gently on a lightly floured counter.
Roll the dough out to a 13" by 21" inch rectangle. It should be 13" vertically and 21" horizontally.
Spread the filling all over the dough going all the way to the edges.
Use a knife to make marks every 7", dividing the dough into 3 portions. Fold one portion into the center. Cover with the other portion.
Turn the dough towards you.
Gently roll out the dough till it has flattened slightly. You might feel an air bubble or two. That's ok.
Use a ruler and pizza cutter to make 2 centimeter wide strips. You should have 18-20 strips.
Line 2 baking sheets with Silpat or parchment.
Hold one strip and stretch it lightly.
Wrap one end around your thumb, then wrap the rest around your thumb and two fingers. Twist the strip as you wrap. Once you reach the end, tuck that piece in and pull your thumb so that piece gets tucked into the top of the twist. The first few might look a little wonky but you will get the hang of it.
Place the twist on the baking sheet.
Repeat with the rest of the strips. Each baking sheet could have 8-9 twists.
Cover sheets with teas towels and allow the twists to proof for 30 minutes.
Heat your oven to 350F/180C. Let oven heat for 15 minutes before you place the twists in. Bake for 8 minutes.
Raise temperature to 425F/210C.
Continue baking twists for 8 minutes.
Remove twists from oven.
Glaze them liberally with a brush.
Pull them apart while they are warm! Enjoy each morsel!
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