This cinnamon twist taste great with a cup of coffee on a very cold but beautiful Norwegian winter day.
The technique to cut the dough with scissors I learned in middle school in home economics class.
The smell of cinnamon twist baking in the house is just wonderful.
The technique to cut the dough with scissors I learned in middle school in home economics class.
The smell of cinnamon twist baking in the house is just wonderful.
Cinnamon twist
2 twists
2 cups whole milk
4 oz butter
1 (.25 ounce) package active dry yeast
1/2 cup granulated sugar
1 tsp ground cardamom
4 cups all purpose flour
1/2 tsp salt
Filling
2 tbsp soft butter
2 tbsp white sugar
1 tsp ground cinnamon
1/4 cup chopped pecans
Mix all together, but reserve half the pecan nuts for garnish
1 egg for eggwash
Glaze
Icing sugar
water
Melt butter in a saucepan, pour in the milk and warm to about 105 degrees F.
In a large bowl combine the yeast, most of the flour, salt and sugar.
Pour in the milk/butter mixture and beat to a dough. If you do it by hand it will take about 10 min.
In a kitchen aid , about 5 min. The dough should be smooth and elastic.
Cover with plastic or cloth and let sit to rise for 1 hour.
Turn dough out onto a lightly floured table and kneed well. Roll into two ( about 15x11 inch) rectangles.
Brush on the filling and roll the dough to two logs.
Snip a piece about 2 inches in and half way through the dough. Fold the snipped part outwards to the left, snip another and fold to the wright and so on until the end.
Let rise for another 30 minutes. Brush with eggwash and Bake in 435 F oven for about 15-20 minutes.
When almost cooled, mix icing sugar with a little water to a runny glaze and drizzle over.
2 twists
2 cups whole milk
4 oz butter
1 (.25 ounce) package active dry yeast
1/2 cup granulated sugar
1 tsp ground cardamom
4 cups all purpose flour
1/2 tsp salt
Filling
2 tbsp soft butter
2 tbsp white sugar
1 tsp ground cinnamon
1/4 cup chopped pecans
Mix all together, but reserve half the pecan nuts for garnish
1 egg for eggwash
Glaze
Icing sugar
water
Melt butter in a saucepan, pour in the milk and warm to about 105 degrees F.
In a large bowl combine the yeast, most of the flour, salt and sugar.
Pour in the milk/butter mixture and beat to a dough. If you do it by hand it will take about 10 min.
In a kitchen aid , about 5 min. The dough should be smooth and elastic.
Cover with plastic or cloth and let sit to rise for 1 hour.
Turn dough out onto a lightly floured table and kneed well. Roll into two ( about 15x11 inch) rectangles.
Brush on the filling and roll the dough to two logs.
Snip a piece about 2 inches in and half way through the dough. Fold the snipped part outwards to the left, snip another and fold to the wright and so on until the end.
Let rise for another 30 minutes. Brush with eggwash and Bake in 435 F oven for about 15-20 minutes.
When almost cooled, mix icing sugar with a little water to a runny glaze and drizzle over.