Polish-style Cinnamon Twists (or zakręcone bułeczki z cynamonem) – an straightforward recipe for yeasted swirl cinnamon bread rings with crunchy nut-cinnamon filling and buttery really feel. Simple to make at residence, kid-friendly. Vegetarian.
Right now we’re making a stunning cinnamon twists – or twisted bread rings if you want – widespread in Poland and all throughout Europe. When you prefer to bake at residence, this recipe might be excellent. I prefer to contain the youngsters once I make it, particularly for the twisting and brushing components. They adore it.
FUN FACTS: In Poland, whereas cinnamon-flavored pastries are well-enjoyed, different fillings like poppy seed, cheese, or fruit are additionally widespread in conventional baked items. Try my polish-style Poppy Seed Filling recipe that may be additionally excellent for this dough. Cinnamon twists have gained wider attraction in more moderen years, influenced by worldwide tendencies, making them a well-liked selection in bakeries and cafés throughout the nation.
Cinnamon, thought of by many to be native to Sri Lanka and components of Southeast Asia, was a luxurious spice in medieval Europe. Typically reserved for the rich, it was utilized in each savory and candy dishes. As commerce routes expanded in the course of the Center Ages and the Renaissance, cinnamon grew to become extra broadly out there, significantly in Northern and Central Europe, the place it was embraced in all types of baked items.
Substances and Substitutions
- Flour – I exploit Italian sort 00 flour or all function unbleached flour, EU sort 500/450.
- Butter – for dough and for brushing twists earlier than baking
- Water – lukewarm is finest
- Egg
- On the spot dry yeast – or contemporary yeast works too
- Sugar – for dough and filling
- Cinnamon – a good high quality cinnamon is a key ingredient
- Walnuts – or every other sort of nuts to your liking
What to serve with Polish Cinnamon Twists?
These polish cinnamon twists are finest loved contemporary from the oven on their very own with a heat cup of tea or a smoothie.
Polish Cinnamon Twists
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2 mixing bowls
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1 baking tray and paper
Dough
- 500 g (17.6oz) white Italian flour, sort 00 (or all function flour)
- 1 tbsp. instantaneous dry yeast
- 50 g (1.7oz) brown sugar
- 300 ml water, room temperature
- 50 g (1.7oz) melted butter, unsalted
- 1 egg, medium
Filling
- 50 g (1.7oz) finely chopped walnuts
- 2 tbsp. cinnamon, heaping
- 70 g (2.5oz) brown sugar
Meeting
- 80 g (2.8oz) melted butter, for brushing
Dough
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In a big bowl add flour, instantaneous dry yeast, brown sugar. Mix properly, subsequent add water, egg and melted butter. Knead a mushy, non-stick dough. Let rise underneath a cling movie in heat place.
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Subsequent, when dough triples in measurement, place onto non-stick floured floor and minimize dough in 10 equally giant components.
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Roll out every half in oval form. Brush with melted butter, then sprinkle with 1-2 tbsp. of the filling. Roll inwards to make a ‘stick’ and fix the sides properly.
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Reduce the stick lengthwise, whereas leaving the highest hooked up. Swirl each components round one another and fix the sides to make a wreath (see pictures above).
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Prepare onto baking paper, brush with melted butter and sprinkle with remaining filling (if any). Let dough rise once more for approx. 15-20 minutes.
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Bake in preheated oven on 200C/400F till golden on high. Let cool and luxuriate in.
BUTTER: Butter for the filling could also be elevated, primarily based on how beneficiant you might be with the brushing
WATER: Water will be substituted with lukewarm milk.
TWISTS: When twisting the ends attempt to maintain them as near the earlier twist as potential (the looser the twist, the larger wanting the ultimate ring twist will probably be).
YEAST: You need to use both contemporary dice of yeast, instantaneous dry yeast or Italian beer yeast.
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