Cardamom Twist Recipes

Steps:

• Start by making the dough. Place the cubed butter in a small saucepan with the milk. Heat over a low heat until the cubes of butter have completely melted, then remove from the heat and set to one side to allow the mixture to cool for a few minutes.
• Place the flour in a large bowl, or the bowl of a stand mixer fitted with the dough-hook attachment, and add the yeast to one side of the bowl and the salt, sugar and cardamom to the other. If you put the salt directly on the yeast it may kill it, which will stop your dough from rising.
• Gradually pour the warm butter and milk into the bowl with the flour,mixing all the time, using your hands or the dough-hook attachment, until a sticky dough forms. You may not need to add all the milk mixture, or you might need to add a little more milk - you want to add just enough to make a sticky but not wet dough.
• Dust your worktop lightly with flour, tip the dough out on to it and knead it for 5-10 minutes (or knead using the dough hook on the stand mixer) until the dough is no longer sticky and has become smooth and elastic. Grease the bowl in which you mixed the dough with oil, place the dough back in the bowl, cover with a tea towel or cling film and leave to rise at room temperature for 1-3 hours or until doubled in size. You can leave the dough to prove in the fridge overnight if you want these for breakfast!
• While the dough is rising, combine the filling ingredients in a small bowl to make a thick paste. Line 2 baking trays with baking parchment.
• Tip the risen dough out of the bowl on to a worktop lightly dusted with flour and fold it in on itself a couple of times to knock out any large air pockets.
• Roll out the dough thinly to make a very large rectangle measuring roughly 50 x 30cm. Spread the cardamom filling mixture all over the dough, making sure it goes right to the edges.
• Fold one of the short ends over two-thirds of the dough, then fold the remaining third over - as if you are folding a letter or making puff pastry. You should have one neat rectangle consisting of three layers of dough, and all the filling should be enclosed inside.
• Use a sharp knife to cut the dough into 12 even strips. Taking one of the strips, stretch out and twist it a few times. Tie it into a loose knot, tucking the edges in. Place the knot on a lined baking tray and repeat with the remaining strips, arranging them on the tray and leaving a few centimeters between each. Leave for 45 minutes at room temperature to rise again.
• While the knots are proving, preheat the oven to 400°F/200°C/180°C fan/gas 6. Make the cardamom syrup by bringing the sugar, ground cardamom and 50ml of water to the boil in a small saucepan and letting it bubble for a few minutes, stirring occasionally, until the sugar has dissolved. Remove from the heat.
• Bake the buns for 15-20 minutes or until golden brown, then brush with the cardamom syrup as soon as they come out of the oven. Sprinkle with pearl sugar, if you wish, and serve warm.

Steps:

• For the cinnamon twists:
• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack.
• For the sauce:
• In a small bowl, whisk together the honey, lemon juice, powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon cardamom until smooth. Pour into a small dipping bowl.
• Arrange the pastries on a platter and serve with the dipping sauce.

Steps:

• For the Dough:
• Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F-115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10-15 minutes. You should see a layer of foam on the surface; this means that the yeast is active.
• Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10-15 minutes longer (you need to mix this long to develop the gluten).
• Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1-1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar).
• For the Filling and Assembly:
• Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.
• Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30-60 minutes.
• Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips.
• Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you're having trouble, twist them into any kind of knot that you can-just make sure it's wrapped tightly.
• Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45-60 minutes.
• Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25-30 minutes.
• Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again.
• Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.