Cinnamon Twists With Cardamom Honey Dipping Sauce Food

CINNAMON TWISTS

Steps:

• Pour the water into a small bowl, sprinkle the yeast on top and stir. Let stand until foamy, 5 minutes. Meanwhile, whisk the flour, 2 tablespoons granulated sugar and the salt in a large bowl. Work in the butter with your fingers until fine crumbs form. Make a well in the middle and pour in the yeast mixture. Stir until the mixture comes together into a shaggy dough. Turn out onto a lightly floured surface and knead a few times to bring the dough together into a ball (it will still be soft and sticky).
• Coat a large bowl with vegetable oil, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Press the dough down, cover and refrigerate overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 1/2 cup granulated sugar, the red sanding sugar and the cinnamon in a bowl. Turn out the dough onto a clean surface; pat into an 8-inch square, then cut into quarters.
• Cut each dough quarter into 12 small squares. Sprinkle some of the red cinnamon sugar on the surface and roll each piece of dough in the sugar mixture into a 6- to 7-inch-long rope. Arrange 1 inch apart on the prepared pans, forming each rope into a horseshoe and crossing the ends.
• Bake, switching the pans halfway through, until the cookies are firm, 30 to 35 minutes. Let cool completely on the pans. (These cookies are best the day they are baked.)

CINNAMON TWISTS

Steps:

• Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
• Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
• Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
• To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
• Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
• Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
• Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
• For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.