Hello everybody! Yesterday I made these cinnamon twisters, and to be honest I sort of winged the recipe a little bit, but lots of you on Instagram requested a recipe in a blog post, so I am trying my best to remember what I did now. With baking, I know it is not the best the wing it, and it’s really important to be precise, but I cannot follow a recipe to save my life, I always end up doing something else or finding ways to improve and alter the dish. So if you’re finding that my instructions are inadequate, then try to add more flour or liquid to obtain a better consistency. Anyway, enough from this shit baker, let’s get into it.
1. Start by adding the yeast to the water, stir to dissolve the yeast and then add oil and sugar. Whisk to combine. Add cardamom and salt next. Add the flour little by little until you have a dough that is not too sticky to knead on a well-floured surface. Knead for about 5 minutes and set aside to rest under a clean tablecloth for about 45 minutes
2. Take the butter out of the fridge and soften it either with your fingers or a spoon, probably a spoon, yeah most definitely a spoon. Add the oil, the sugars, and the cinnamon and stir until a smooth consistency takes from. Put it into the fridge if it is too runny, when we’re going to spread it onto the dough it’s better if it not too runny.
3. Preheat the oven to about 180 degrees C. When the dough is ready, divide it into bits, start rolling them out to equally big flat pieces. They should be about 1 centimeter thick. Remember to dust the surface with plenty of flour while you do this. Take 1 flat rolled out piece of dough and spread the remonce all over it, they remonce should cover most of the dough in a thick layer. Take the remaining piece of dough and place it on top. If you use all the remonce don’t through the bowl into the sink just yet, pour a few tbsps of oil into it and mix, that’ll be good to apply right before baking.
4. Take a knife and cut strips of dough, the
strips should be about 3 centimeters thick. Hold the strip in one end and start
twisting the strip all the way down. Tie it up by combing the two ends with
your finger and make sure the dough stays together. Lay they twister, ends down
on a baking sheet. When the baking sheet is full cover it with a tablecloth for
20 minutes. Then apply the oil mixture and place it in the oven for 10-15 minutes,
or until they are golden brown. Take them out and let them rest for 5 minutes
before eating. Warning: the butter is hella warm, so make sure to let them cool
slightly, otherwise you’ll burn your mouth.