Gorgeous Cinnamon Twists Recipe

These cinnamon twists (I don't really know what to call them) are AMAZING! They are soo soft inside, that they kind of melt in your mouth, and they look so beautiful! They would look fabulous on any table!

I couldn't really take some good pictures of them, because everyone wanted to eat them, so I had to hurry ;)

It's one of my favourite "cakes" now, and I honestly can't get enough of them. Well, I guess I won't be having a six pack this summer...

Ingredients:

5 dl cold milk

50 g yeast

1 big egg

1 kg flour 

150 g sugar

15 g salt

1 tsp cardamom

150 butter

1 tsp vanilla (optional)

Filling:

125 g very soft butter

125 g suger (just normal white sugar)

2 tbsp cinnamon

Also:

1 egg 

1 tbsp water

A bit sugar to sprinkle with

Instructions (it's a bit long):

Pour the cold milk in a bowl, and stir the yeast into it.

Add eggs, flour, sugar, salt, cardamom (and vanilla if you want).

Knead the dough until it’s really smooth. It takes about 20 minutes, so you’re lucky if you have a mixer.

Cut the butter into small pieces and add them to the dough (not at once but a few pieces a time).  

Knead the dough for another 20 minutes (The long kneading times are really important for the finished result).

Let the dough raise about 1½ hours in a warm place with a cloth over it.

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Turn the dough out onto a floured surface and roll it into a rectangle – 40 cm wide and 50 cm long.

Mix the butter, sugar and cinnamon together and spread it onto the dough.

Ok, here comes the kind of tricky part (keep in mind that I'm very bad at explaining stuff):

Fold a third of the dough into the middle and fold the other third over the first, so you end up with three layers

Roll the dough so it’ 30 cm wide and 50-60 cm long. Cut it into 16 strips.

Twist each strip by grasping each end and twist the dough opposite from each end, giving it 4-5 twists. Be careful and don’t squeeze too hard.

Take the twisted/winded dough strip up with one hand and twist it two times around your index and middle finger. Put the remaining bit of the strip over the two twists, place it between your index- and middle finger and pull your fingers to you so the piece of strip kinda gets stuck inside the “bun”.

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Place the twists onto a baking tray and let them raise to double size (about 2 hours)

*

Brush them with the egg and water mixed together and sprinkle them with sugar.

Bake them at 200 C in 12-14 minutes or until they are golden brown.

Enjoy! Leave a comment below and tell me what you think :D