Tag: enriched doughs

Whether you call them cinnamon twists, rolls, scrolls or buns, the one thing that we can all agree on is that they’re delicious and one is never enough.

Our recipe for cinnamon twists is always a really popular addition to our Scandinavian Cookery or Baking courses. Rather than creating loads of really thin laminations to create a croissant or “cro-nut” style pastry, our version is less energy and time intensive, so you can get them in the oven (and onto your plate) sooner. Here’s a step-by step guide to folding and plaiting them to create those delicious little knots.

cinnamon twist ready to bake

Once you have rolled out your enriched dough (to about the size of a piece of A3 paper) and spread the cinnamon paste over it (see recipe here), take one of the long edges and fold it 1/3 over. Then fold the other 1/3 with exposed paste over on top of the doubled-up layer, so that you have a long, thin rectangle. Slice this into 24 strips, approximately 3.5cm wide.

cutting enriched dough to make cinnamon twists

Use a sharp knife to cut two lines down each strip to create three strands, starting 1-1.5cm from the top

Plait the three strands together by taking one outer strand and crossing it over top of the middle one, then repeating from the other side, and alternating.

plaiting cinnamon twists

Roll the plaited dough up into a ball and place in a greased muffin tray, then repeat until you have plaited all 24 twists.

shaping cinnammon twists

Having manipulated your dough so much, you then need to leave it to prove again for fifteen minutes to half an hour before baking, so that the dough can relax and expand into its new shape. Then bake!

loading a muffin tray with cinnamon twists ready to bake
Wishlist 0
Continue Shopping