Cinnamon Twists Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">2 tsp active dry yeast</li> <li class="ingredients-single-item">120ml lukewarm milk</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">60g unsalted butter, softened</li> <li class="ingredients-single-item">150g cold unsalted butter (for lamination)</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">2 tbsp ground cinnamon</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry cutter or sharp knife</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, mix the flour, salt, and 2 tablespoons of sugar. In a separate small bowl, stir the yeast into the lukewarm milk (around 37°C) and let it stand for 5 minutes until foamy, which indicates the yeast is active and ready to work. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Make a well in the center of the dry ingredients and pour in the yeast mixture, egg, and 60g of softened butter. Mix until a soft dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. The proper kneading develops gluten, giving your twists structure while maintaining tenderness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size. The first rise develops flavor and improves the final texture of your pastries. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough is rising, prepare your cinnamon filling by mixing 100g of sugar with the ground cinnamon in a small bowl. Set aside. Also, place the 150g of cold butter between two sheets of parchment paper and beat it with a rolling pin to create a flat rectangle about 15x20cm. Keeping this butter cold is crucial for creating those beautiful flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> After the dough has risen, punch it down gently and roll it out on a floured surface to a rectangle of about 30x20cm. Place the flattened butter on two-thirds of the dough, leaving one-third uncovered. Fold the uncovered third over the middle third, then fold the remaining buttered third on top, creating a letter fold. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Turn the dough 90 degrees and roll it out again to a 30x20cm rectangle. Fold it in thirds like a letter again. Wrap in plastic wrap and refrigerate for 30 minutes. This lamination process creates alternating layers of dough and butter that will expand during baking, creating the flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> After chilling, roll the dough out to a rectangle approximately 30x40cm. Brush the surface with beaten egg, then sprinkle evenly with the cinnamon-sugar mixture, leaving a 1cm border along one long edge. Press the filling gently into the dough to help it adhere. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Starting from the long edge with filling, tightly roll the dough into a log. Using a sharp knife or pastry cutter, cut the log into 12 even pieces, each about 3-4cm wide. Make a cut down the center of each piece, leaving one end intact, then twist the two strands around each other to create the twist shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Place the twists on baking sheets lined with parchment paper, spacing them at least 5cm apart. Cover loosely with plastic wrap and let them rise for another 30 minutes until slightly puffy. During this time, preheat your oven to 180°C. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Brush the twists gently with beaten egg for a golden finish, then bake for 18-20 minutes until they're deeply golden brown. Don't be tempted to remove them too early – that deep color means the dough is properly baked and the butter has caramelized, creating that irresistible flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the cinnamon twists to cool on the baking sheets for 5 minutes, then transfer to a wire rack. They're best enjoyed warm, when the layers are at their flakiest and the cinnamon-sugar filling is still slightly gooey. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month and reheat in a 160°C oven for 5 minutes before serving. </li> </ol>