Cinnamon Twists

This is a really good book! It's so crazy how easy it actually is to make homemade bread and it's so much cheaper and much tastier than store bough bread! We also have their other book, "Healthy Bread in Five Minutes a Day." We make Hakan's bread because he's sensitive to wheat. We've been using spelt flour instead of wheat flour, it tastes so yummy!

The other day I made the brioche dough, which I had extra, so two days ago I made cinnamon twists with it. Oh man, they are sinful right out of the oven, warm, soft, cinnamon and sugar, mmmm. I thought I would share the the brioche dough recipe and then the cinnamon twist recipe:)

Brioche (Makes 4 1-pound loaves. It can easily be doubled or halved)

1 1/2 cups lukewarm water (just not warmer then 100 degrees F)
1 1/2 T granulated yeast or 2 packets
1 1/2 T Kosher salt
8 eggs, lightly beaten
1/2 cup honey
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour

1. Mix the yeast, salt, eggs, honey, and melted butter with the water in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled; don't try to work with it before chilling. (You may notice lumps, but they will disappear in the finished products).

3. Cover (not airtight), and allow to rest at room temp until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be uses as soon as it's chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in an airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise times.

Cinnamon Twists

1/2 cup sugar
1 T cinnamon
Brioche dough
Egg wash ( 1 egg beaten with 1 T. of water)

1. Line a cookie sheet with parchment paper

2. Preheat oven to 375 F

3. Mix the sugar and cinnamon together in small bowl

4. Brush the (rolled out, about 1/2 in thick) surface of the brioche dough lightly with the egg wash, and sprinkle generously with the cinnamon and sugar. Flip the dough over and repeat on other side.

5. Using a pizza cutter, cut the dough into 3/4 in strips. Twist the strips into spirals and space evenly on the cookie sheet. Let rest for 15 min.

6. Bake for 15 - 20 min, or until golden brown, serve warm.

Enjoy!!