Thursday, February 22, 2024
HomeBakingSpiced Sugar Twists - Bake from Scratch

Spiced Sugar Twists – Bake from Scratch

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Spiced Cinnamon Twists on gray surface

There’s nothing just like the aroma of heat spices filling the kitchen through the holidays. Candy strands weave collectively in these subtle Spiced Sugar Twists that elevate easy flavors into eye-catching treats.

Spiced Sugar Twists

Makes 10 rolls

  • 2 1/2 teaspoons (5 grams) floor cinnamon
  • 1 1/4 teaspoons (2.5grams)floor nutmeg
  • 3/4 teaspoon (1.5 grams) floor cardamom
  • 3/4 teaspoon (1.5 grams) floor allspice
  • 2/3 cup (165 grams) firmly packed gentle brown sugar
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • Do-It-All Dough
  • All-purpose flour, for dusting
  • 1 massive egg, (50 grams), room temperature
  • 1 tablespoon (15 grams) water
  • 1/3 cup (66 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter, melted
  • In a small bowl, whisk collectively cinnamon, nutmeg, cardamom, and allspice.

  • In a medium bowl, stir collectively brown sugar and room temperature butter till easy and mixed. Reserve 1 tablespoon (6 grams) cinnamon combination; stir remaining cinnamon combination into sugar combination till mixed.

  • Line 2 baking sheets with parchment paper.

  • Punch down Do-It-All Dough, and let stand for five minutes. Divide dough into 10 parts (about 95 grams every). On a clear floor, roll 1 portion into an 8×4 inch rectangle. Unfold 11⁄2 tablespoons (22 grams) sugar combination onto rectangle, leaving a 1⁄8-inch border alongside one lengthy facet. Beginning at lengthy facet with out border, roll up dough right into a log, and press edge to seal. Roll dough right into a rope about 14 inches lengthy, dusting work floor with flour as wanted.

  • Reduce rope in half lengthwise to create 2 strands; reduce every strand in half crosswise (A). Place the 4 strands, reduce facet up, in a hashtag sample (over, beneath, over, beneath) (B). Working clockwise, cross every backside strand over the strand subsequent to it (C and D). Repeat crossing process with remaining backside strands (E). In any case 4 sides have been crossed, cross 1 new prime strand beneath adjoining strand (F). Repeat crossing process with remaining new prime strands (G). Tuck ends beneath to form right into a spherical, and place on ready pan (H). Repeat process with remaining dough parts and remaining sugar combination. Cowl and let rise in a heat, draft- free place (75°F/24°C) till puffed, 30 to 45 minutes.

  • Preheat oven to 350°F (180°C).

  • In one other small bowl, whisk collectively egg and 1 tablespoon (15 grams) water. Brush egg wash onto rolls.

  • Bake till golden brown and an instant-read thermometer inserted in heart registers at the least 190°F (88°C), 15 to twenty minutes, rotating pans midway by way of baking.

  • In a small bowl, stir collectively reserved cinnamon combination and granulated sugar. Brush melted butter onto scorching rolls; sprinkle with spiced sugar. Let cool on pans for 10 minutes. Take away from pans, and let cool on a wire rack for 20 minutes. Serve heat. Retailer in an hermetic container for as much as 2 days.

 

SHAPING
As you’re employed by way of crossing the strands and transferring in a clockwise path, a free spherical will start to take form. When you’ve crossed all of the strands, tuck the ultimate ends beneath to create a pleasant spherical.

 

 

 





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