There’s nothing just like the aroma of heat spices filling the kitchen in the course of the holidays. Candy strands weave collectively in these subtle Spiced Sugar Twists that elevate easy flavors into eye-catching treats.
Spiced Sugar Twists
Makes 10 rolls
- 2 1/2 teaspoons (5 grams) floor cinnamon
- 1 1/4 teaspoons (2.5grams)floor nutmeg
- 3/4 teaspoon (1.5 grams) floor cardamom
- 3/4 teaspoon (1.5 grams) floor allspice
- 2/3 cup (165 grams) firmly packed gentle brown sugar
- 1/2 cup (113 grams) unsalted butter, room temperature
- Do-It-All Dough
- All-purpose flour, for dusting
- 1 giant egg, (50 grams), room temperature
- 1 tablespoon (15 grams) water
- 1/3 cup (66 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter, melted
-
In a small bowl, whisk collectively cinnamon, nutmeg, cardamom, and allspice.
-
In a medium bowl, stir collectively brown sugar and room temperature butter till easy and mixed. Reserve 1 tablespoon (6 grams) cinnamon combination; stir remaining cinnamon combination into sugar combination till mixed.
-
Line 2 baking sheets with parchment paper.
-
Punch down Do-It-All Dough, and let stand for five minutes. Divide dough into 10 parts (about 95 grams every). On a clear floor, roll 1 portion into an 8×4 inch rectangle. Unfold 11⁄2 tablespoons (22 grams) sugar combination onto rectangle, leaving a 1⁄8-inch border alongside one lengthy facet. Beginning at lengthy facet with out border, roll up dough right into a log, and press edge to seal. Roll dough right into a rope about 14 inches lengthy, dusting work floor with flour as wanted.
-
Minimize rope in half lengthwise to create 2 strands; minimize every strand in half crosswise (A). Place the 4 strands, minimize facet up, in a hashtag sample (over, beneath, over, beneath) (B). Working clockwise, cross every backside strand over the strand subsequent to it (C and D). Repeat crossing process with remaining backside strands (E). In spite of everything 4 sides have been crossed, cross 1 new high strand beneath adjoining strand (F). Repeat crossing process with remaining new high strands (G). Tuck ends beneath to form right into a spherical, and place on ready pan (H). Repeat process with remaining dough parts and remaining sugar combination. Cowl and let rise in a heat, draft- free place (75°F/24°C) till puffed, 30 to 45 minutes.
-
Preheat oven to 350°F (180°C).
-
In one other small bowl, whisk collectively egg and 1 tablespoon (15 grams) water. Brush egg wash onto rolls.
-
Bake till golden brown and an instant-read thermometer inserted in heart registers not less than 190°F (88°C), 15 to twenty minutes, rotating pans midway via baking.
-
In a small bowl, stir collectively reserved cinnamon combination and granulated sugar. Brush melted butter onto scorching rolls; sprinkle with spiced sugar. Let cool on pans for 10 minutes. Take away from pans, and let cool on a wire rack for 20 minutes. Serve heat. Retailer in an hermetic container for as much as 2 days.
SHAPING
As you’re employed via crossing the strands and shifting in a clockwise path, a free spherical will start to take form. When you’ve crossed all of the strands, tuck the ultimate ends beneath to create a pleasant spherical.
