Enjoy!
Cinnamon Twists
Yield: 20 large twists
Ingredients:
1 1/2 cup warm milk
1/4 cup coconut sugar
1 tbsp yeast
1 egg
3 tbsp chia seeds
3 cups flour
1 cup frozen butter, cut into very small cubes
Topping:
1/3 cup butter
1 tbsp vanilla bean paste
1/3 cup coconut sugar
1 tbsp cinnamon
1 1/2 tbsp unsweetened cocoa powder
Preparation:
Heat milk in a sauce pan over medium-low heat. During this time begin grating the frozen butter into a bowl. Once the milk has heated combine the milk, coconut sugar, yeast and chia seeds in the mixture bowl and stir together. This will allow the yeast to activate. It is likely that grating the remainder of the butter will still take another 5 to 10 minutes. This works well as you want the yeast to have at least 5 minutes.
Place the butter in the freezer until it is needed. Add the egg and flour into the mixer and mix well. Add more flour as necessary to get a dough that is workable and not overly sticky. At this point add the butter in 3-4 batches being careful to not mix it too much. As I had to make adjustments to the amounts used in this recipe to get a nice dough I pulled the dough out to knead it by hand before adding the butter. I added the butter in and needed it briefly after each incorporation to prevent melting. Form into a ball and wrap in saran wrap. I chilled the dough in the freezer for half an hour, although 2-3 hours in the fridge would be a better option to chill the dough.
Once the dough has had time to chill, flour the table and roll the dough out into a large rectangle. Complete 3 book folds (see below instructions, or the earlier post for picture instructions) before rolling to the dough into one long rectangle, approximately 1/4-1/8th of an inch thick. To make this next part easier roll it so the width is the desired length of the cinnamon sticks, then continue to roll out the length of the dough until it has reached the desired thickness.
Place parchment paper, or silicon baking mats on the bake sheets, and prepare the cinnamon sugar and vanilla butter mixtures into 2 separate bowls.
Brush the dough with the mixture of melted butter and vanilla bean paste.
Then sprinkle some of the cinnamon sugar mixture over the entire piece of dough.
Flip the dough carefully, and repeat this process on the other side. Slice the dough into sections that are approximately 5/8ths of an inch thick. You can use a pasty cutter or a knife, but personally I found that a pizza cutter was actually the fastest way to get this part done (and the easiest way).
Twist each section and place onto a lined bake sheet. If you have the fridge space you can allow the sections to chill again while the oven preheats to 400 degrees F, or if you are like me, and don't have enough space, then leave the dough on the counter to rest while the oven is preheating.
Bake for 18-20 minutes, or until it just start to brown, and the dough isn't really soft when you lift it off the trays.
Book Fold Instructions:
Place the ball of chilled dough on a well floured surface, and cover with some more flour.
Roll the dough out into a rectangle
Fold each end in towards the middle.
Fold the dough along the midline. Roll the dough out again and repeat this process 3x, each time folding the dough opposite of the last time so you don't always have the outside edge staying on the outside, but rather you keep working it into the dough.
And finally roll the dough out to the desired length.
This does work best when you a chance to chill the dough for up to 30 minutes between each fold, but as this is closer to the blitz recipe, you do not need to chill between each fold.
Check here for picture instructions!
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