These cinnamon twists were one of the first things I made with the bread maker, I just never posted about them. This is a great breakfast treat! We put them in the freezer until ready to eat them, and just pull one out the night before to thaw in the fridge.
1 cup milk
1/2 cup butter, cubed
2 eggs
1/2 cup sugar
4 – 4 1/2 cups flour
1 teaspoon salt
1 Tablespoon dry yeast, heaping
Braids:
1/2 cup cinnamon sugar
Combine all dough ingredients in the pan of your bread machine. Set on the dough cycle and start machine. When the machine beeps, remove dough from pan and divide it into four equal parts.
Roll each part into a 12-inch oval and sprinkle 2 Tablespoons cinnamon sugar over the surface of each oval. Slice each oval into three strips, leaving the top edge attached. Braid the dough, bringing an outside strand to the middle and alternating from side to side. Press points at the end to seal and tuck under slightly.
If preparing ahead, place braids on parchment lined baking sheet and freeze. Once frozen, place in freezer bags and store in the freezer until needed.
To bake: Grease a baking sheet or line with parchment or a silpat mat. Place cinnamon braids on prepared sheet. Allow to rise for 90 minutes, or five hours if frozen, or until doubled in size. Preheat oven to 375 ° and bake braids for 12-15 minutes, or until lightly browned. Cool on wire racks.
I like the melt a little butter and brush the top of it once out of the oven.
No comments:
Post a Comment