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These soft, chewy bread twists are sugar-sweet and bursting with cinnamon.
6 tablespoons butter
1 cup hot water
3 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk OR nonfat dry milk
1 tablespoon instant yeast
1/3 cup sugar
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon Fiori di Sicilia OR 1 teaspoon vanilla
1/2 cup Baker's Cinnamon Filling*
2 tablespoons water*
1/4 cup (1/2 stick) butter, melted
1/2 cup Baker's Special Sanding Sugar OR granulated sugar mixed with 1 1/2 teaspoons cinnamon
*Or substitute your favorite cinnamon filling.
Dough: Combine all of the dough ingredients and mix and knead the dough for 6 to 8 minutes, until it's shiny and smooth. Allow the dough to rise, covered, for 1 to 1 1/2 hours; it should have almost doubled.
Roll the dough into a 12 x 20-inch rectangle. Mix the cinnamon filling with the water, and spread the mixture evenly over half of the dough. Fold the dough over the filling, and roll gently to seal.
Shaping and Baking: Cut the dough into fifteen 3/4-inch strips, each about 12 inches long. Gently twist the strips (like you were wringing out a towel), and place them on a lightly greased or parchment-lined baking sheet. Let them rise for 30 to 45 minutes, lightly spritz them with water, and bake in a preheated 375°F oven for 12 to 14 minutes. Remove the twists from the oven when they're lightly browned, brush them with the melted butter, and sprinkle with the cinnamon mixture. Serve warm. Yield: 15 twists.