Cinnamon Twists
Votes: 1
Time: 4 hours.
Complexity: easily
Quantity: 48 pcs.
Complexity: easily
Quantity: 48 pcs.
These fluffy, soft twists are baked from yeast dough and dusted with red sugar mixed with cinnamon. They're bright and fragrant, perfect for Christmas or New Year's treats. Start kneading the dough the night before and leave it in the refrigerator overnight to allow the yeast to work slowly – the baked goods will taste amazing. The next day, cut the dough into small pieces, roll them in a sugar mixture, form them into loops, or twists, and bake in the oven. Serve as cookies with tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup warm water (about 40°C)
- 1 packet (7 g) of active dry yeast
- 3 cups of premium flour + extra for work
- 0.5 cup + 2 tablespoons granulated sugar
- 1 teaspoon of salt
- 140 g chilled unsalted butter, cut into pieces
- Vegetable oil to grease the bowl
- 3/4 cup red decorative sugar
- 2.5 tsp ground cinnamon
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Cooking the dish according to the recipe:
- Pour water into a small bowl, sprinkle the yeast on top, and stir. Let stand until foamy, about 5 minutes. Meanwhile, in a large bowl, combine the flour, 2 tablespoons of granulated sugar, and salt. Mix in the butter with your fingers until fine crumbs form. Make a well in the center and pour in the yeast mixture. Knead into a loose dough. Turn it out onto a lightly floured surface and knead it a few times until it comes together into a ball (it will still be soft and sticky).
- Grease a large bowl with vegetable oil, place the dough in the bowl, and turn it over to coat all sides with oil. Cover with plastic wrap and set in a warm place until doubled in size, about 2 hours. Punch down the dough, cover, and refrigerate overnight.
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. In a bowl, combine the remaining 1/2 cup sugar, red sugar, and cinnamon. Turn the dough out onto a clean work surface; shape into an 8-inch (20cm) square and cut into 4 pieces.
- Cut each quarter of the dough into 12 small squares. Sprinkle a small amount of red sugar mixture onto a work surface and roll each piece of dough in the sugar mixture into a 15-17 cm long rope. Place them on the prepared baking sheets, spacing them 2.5 cm apart, forming each rope into a loop.
- Bake, rotating the baking sheets halfway through, until the cookies are firm, 30-35 minutes. Let cool completely on the baking sheets. These cookies are best eaten the same day they are baked.
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