Cinnamon twist
Preparation : 10 min
Cooking : 20 min
Total time : 2 h Rest : 1 h 30
8 people
500 g strong bread flour
10 g fresh baker's yeast
0.5 tsp salt
1 tsp cardamom
50 g sugar
50 g melted butter
300 ml milk
100 g softened butter
75 g brown sugar
2 tbsp ground cinnamon
1 egg
Associated products
RECIPE STEPS
1
Weigh all the ingredients for the bread dough into the metal bowl. Run the BREAD/BRIOCHE 02:00/auto.
- 500 g strong bread flour
- 10 g fresh baker's yeast
- 0.5 tsp salt
- 1 tsp cardamom
- 50 g sugar
- 50 g melted butter
- 300 ml milk
Bread/Brioche
02:00 / 5 /
2
Form the dough into a ball and replace into metal bowl to prove 45 mins at 30c
3
Gently turn out the dough onto a lightly floured work surface. Flatten and shape into a large rectangle twice as long as wide, and 3-5mm thick.
4
Spread the softened butter, then sprinkle over the brown sugar and cinnamon. Roll up the dough along the longest side to the opposite side - like a Swiss Roll. Cut the roll of dough, length ways in half. Turn the dough to have the cut surface facing up, then lay one piece over the other to make a cross/X. Twist strand over strand, then join both ends of the “X”.
- 100 g softened butter
- 75 g brown sugar
- 2 tbsp ground cinnamon
5
Carefully pick up the circle of dough and lay on a parchment lined baking sheet.
6
Leave to rise again for 60mins, brush with beaten egg and bake in a medium hot oven. 200c for 20mins, until golden brown.
- 1 egg
7
When baked, remove from the oven and transfer immediately to a wire rack to cool.
Recipes submitted by consumers are not tested by Magimix.
