Cinnamon Almond Twists

I recently posted about my overnight bread dough, which is a really simple recipe that rises in the fridge while you sleep and can be made into an artisan loaf in the morning. I mentioned in my post that you can leave the container in the refrigerator for weeks if you want to, and just keep taking little pieces of dough every few days to make small rolls as needed. The last time I made bread, that’s what I did, and I used some of the dough one day to make these beautiful cinnamon-almond twists.

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The texture of the bread part is closer to a pretzel, but the flavor is somewhat like a cinnamon roll. I added chopped almonds, which gave these sweet treats a nice crunch.

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To make them, I just rolled out a little ball of dough into a rope and flattened it, and then brushed it with melted butter.

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I sprinkled sugar over the top

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And then some cinnamon and chopped almonds

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And rolled it up tightly (starting from the widest side). Then I cut it in half down the middle with a knife I had dipped in water to make sure the dough wouldn’t stick to it.

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I separated the two halves, pinched them together at the top, and twisted them to make a braid kind of thing.

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Then I put the two ends together to make a ring

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And baked it in the oven until it was golden. I was inspired by this recipe because I thought the shape was really cool. My version is a smaller, individual snack that can be made easily for a snack to go with tea or coffee.

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After I made these, I started thinking about variations that would be fun to do with this basic idea. The next time I make this, I definitely want to try a savory version with olive oil, grated parmesan cheese, dried oregano, and diced sun-dried tomatoes in place of butter, sugar, cinnamon, and almonds!

If you haven’t made the bread dough and you want to make a flakier version of this recipe, you can use frozen puff-pastry dough. Just make sure to thaw it beforehand.

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Cinnamon Almond Twists

Ingredients:

    ½ recipe bread dough or frozen puff pastry dough

    2 Tablespoons butter

    5 Tablespoons sugar

    cinnamon

    about 15 almonds, chopped finely

Directions:

    Prepare the bread dough as the recipe says to (you will have to prepare this the night before). If you are using frozen puff pastry dough, let it thaw according to the package.

    Preheat the oven to 350 degrees.

    Melt the butter in a small bowl in the microwave.

    Divide the bread dough into five small balls. Roll each into a rope about the thickness of your finger.

    Use a rolling pin, cup, or tin can to roll one of the ropes out lengthwise, making it flat and about 12 inches long.

    Brush it with butter (if you don’t have a pastry brush, just spread a little butter onto the dough with a spoon) and sprinkle a Tablespoon of the sugar over the top. Shake a little cinnamon on top of the sugar, and sprinkle on chopped almonds.

    Roll up the dough tightly (starting from the widest side, to make a long roll) and use a sharp knife to cut all the way down the roll, dividing it into two even pieces.

    Pinch the two pieces together at the top, and braid them together, crossing them over each other repeatedly. Then connect the ends to make a ring.

    Repeat with the other four balls of dough, and place all the rings on a parchment-paper lined baking sheet. You can sprinkle a little extra sugar over the tops if you like.

    Bake for fifteen to twenty minutes, or until the rings are golden. Let them cool and then serve with tea or coffee.

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