Monday, May 27, 2013

A twist on the cinnamon twist bread

I've seen a few people doing the cinnamon twist breads and I love how this simple technique can reveal such a beautiful and intricate pattern. However if I merely mimicked what others did exactly then what would be the purpose of blogging it, therefore I have decided to change it slightly and make it into a sticky bun style twist bread.


I made this bread for a special breakfast with the bf and it went down very well. I'm sure I have mentioned before that my bf is very honest with his criticism, if he doesn't like something he will say so. However while eating this he repeatedly mentioned how much he likes it and then suggested that we could get more ingredients and make it again - so a positive outcome!

In terms of nuts here I used almonds, but that choice was entirely influenced by availability! THis recipe would work just as well if not better with hazelnuts, pecans or walnuts (perhaps even a combination: it's a free-for-all). Another slight variation that I think would be delicious, but the bf wouldn't like it, would be dried apple pieces!

I've used the same cheat here that I used in the cinnamon rolls previously of using pre-made dough, I know very bold, but it makes it so much more accessible, so try it..........now!! ;)

Twisted sticky bread  

2 pieces of dough rolled out to 1/4 inch thickness
3 tbsp Butter
1 agave nectar/honey
2 tsp brown sugar
1tsp vanilla granulated sugar
50g of roasted chopped almonds
2 tbsp sultanas/raisins
1tsp cinnamon
pinch of nutmeg
pinch of salt
+
1tbsp Butter
1tsp brown sugar
1tsp cinnamon

Lay your dough pieces side by side. Melt together the butter,honey and sugar and mix thoroughly. Add in the nuts, spices, salt and sultanas. Take half of this mixture and spread it on the first piece of dough. Spread as much as possible but you don't need to cover every inch. Place the second piece of dough on top of the first, push it down so you can see where the bigger lumps of nuts are. Now spread out the rest of the mixture, making sure to concentrate the mixture into the areas that have less mixture underneath. Now melt the last bit of butter,sugar and cinnamon together and pour this over the top layer and spread it around. Now you want to roll the dough length-ways and then using a very sharp knife cut the roll in half lengthways. Now comes the messy and more difficult part, turn the halves so that the cut side is up and slightly separate the dough . Now put the ends of the sections together on the baking sheet and the twist them around each other, this will be messy and I think it takes a bit of practice to get the perfect twist (something I didn't quite achieve this time).

 
See what I mean?! It looks like a complete mess and I over twisted one section but do not fret if yours looks messy like this because the baking process is very forgiving.

See how much better it looks!!
The picture makes it look very hard and crispy and the outside of the bread does become very crispy, probably because the butter and sugar spills over somewhat but the dough on the inside is so soft and delicious.

There is the most delicious contrast between the soft dough, the gooey sugar and the crispy bits of crust and nuts. It works so well, in fact, that my bf actually commented specifically on the contrasting textures, which is not how he usually talks about food at all!!So I would definitely recommend trying this, it is beautiful enough to warrant presenting at any fancy breakfast, tea-party or as a dessert. Enjoy =)

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