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Cinnamon Walnut Twists

ATroi37324@aol.com
Sun, 06 Apr 2003 15:49:34 -0400
v103.n020.1
Cinnamon-walnut twists
 From Whole Grain Breads by Machine or Hand by Beatrice Ojakangas 
(Macmillan) - This is one recipe where you really need to bake in a 
conventional oven. The buttery walnut filling and the cinnamon-sugar crust 
tastes delicious straight out of the oven or after freezing and 
reheating.  Large size (18 twists)

For the dough:
3 eggs plus milk (scalded and cooled) to equal 1-1/3 cups
9 tablespoons butter, softened
1-1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons freshly grated nutmeg
1 teaspoon ground cardamom
1/2 cup sugar
1/2 cup barley flour
1/2 cup whole wheat flour
3 cups bread flour
2 teaspoons rapid-rising or active dry yeast
Filling and topping:
2 cups sugar
2 tablespoons cinnamon
1 cup ground walnuts
8 tablespoons butter, softened

To mix the dough in the bread machine. First make the dough. Warm the eggs 
under hot tap water, and crack into a measuring cup. Add the milk (cooled 
to room temperature) to the eggs; pour the mixture into the pan. Add the 
remaining ingredients. Make an indentation in the dry ingredients and add 
the yeast. Select Dough, and press Start. If the dough is wet and sticky, 
add more flour, 1 tablespoon at a time, until the dough is smooth yet soft 
to the touch. If the dough is not soft to the touch but is very firm, add 1 
teaspoon of water at a time, until the dough is smooth yet soft to the 
touch. The machine will stop when the dough is ready to shape and bake.

To shape, fill and bake in the over. Lightly grease 1 or 2 baking sheets or 
cover them with parchment paper.

Make the filling and topping. In a medium bowl, mix the cinnamon and sugar. 
Remove half of the cinnamon-sugar to a small bowl; stir in the walnuts. 
Melt half of the butter in a shallow pan, such as a pie or cake pan. 
Reserve the remaining softened butter.

Turn the dough out onto a lightly floured board or lightly oiled surface. 
Punch the dough down, and roll it into an 8-inch (sampler-size dough), 
14-inch (regular-size dough) or 20-inch (large-size dough) square. Spread 
the dough with the reserved softened butter, and sprinkle the walnut 
mixture evenly on top. Carefully fold the dough in half, pressing to seal 
the edges. With a sharp straight-edged knife or a pizza wheel, cut the 
dough from the fold to the seal into 6, 12 or 18 equal strips, depending on 
the size dough you made. Dip each strip into the melted butter, and then 
into the cinnamon-sugar. Twist each strip into a corkscrew and place in the 
baking sheets. Cover the pans with plastic wrap, and let rise in a warm 
place until almost doubled, about 40 minutes. Preheat the oven to 375F. 
Bake the twists for 25 minutes, until golden. Cool on a wire rack.