Per serving:
- Calories: 376
- Protein: 7g
- Total fat: 16g
- Saturates: 9g
- Carbs: 52g
- Total sugars: 24g
- Fibre: 1g
Danish Cinnamon Twist
This sweet, soft cinnamon twist is similar to a cinnamon bun but with an added layer of crème pâtissière. The perfect sharing breakfast.
This delicious Danish twist is the perfect way to start your Christmas Day with.
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Yields:
8 serving(s)
Prep Time:
1 hr 30 mins
Cook Time:
35 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
376
Ingredients
For the dough
- 7 green cardamom pods
- 150 ml whole milk
- 40 g butter, plus extra to grease
- 1 tsp. fast-action dried yeast
- 1 large egg yolk, plus whole egg, to glaze
- 275 g plain flour, plus extra to dust
- 40 g caster sugar
For the crème pâtissière
- 125 ml whole milk
- 1 large egg yolk
- 1/2 tsp. vanilla bean paste
- 1 Tbsp. caster sugar
- 1/2 Tbsp. plain flour
- 1/2 Tbsp. cornflour
For the cinnamon butter
- 75 g butter, softened
- 75 g light brown soft sugar
- 1 Tbsp. ground cinnamon
For the icing
- 50 g icing sugar
Directions
- Step 1For the dough, using a pestle and mortar, bash the cardamom pods to break the husks. Pick out the black seeds and discard husks. Grind seeds until fine. Heat milk in a pan until hot, but not boiling. Take off heat and stir in butter to melt. Set aside to cool for 5min.
- Step 2Stir the yeast into the milk mixture and leave for 5min until bubbly. Whisk in the egg yolk.
- Step 3Using a freestanding mixer fitted with a dough hook, briefly mix the flour, ground cardamom, sugar and 1/2tsp fine salt. Add the milk mixture then mix and knead for 5-10min, until the dough is smooth and elastic (if will be fairly wet). Cover and leave in a warm place to rise for 2hr, until visibly risen.
- Step 4Meanwhile, make the crème pâtissière. Heat the milk in a small pan until hot but not boiling. Meanwhile in a heatproof bowl, whisk the egg yolk, vanilla and sugar until combined, then whisk in the flour and cornflour. Gradually whisk in the hot milk. Pour back into the pan and return to medium heat. Cook for 2-3min, whisking constantly, until thickened and smooth. Scrape into a bowl and lay baking parchment or clingfilm on the surface to stop a skin forming. Cool and then chill.
- Step 5To make the cinnamon butter, in a medium bowl mix the butter, sugar and cinnamon until combined. Set aside until needed.
- Step 6Line a large baking sheet with baking parchment. Punch the dough down in the bowl, then tip on to a lightly floured work surface. Roll out to a rough 26 x 33cm rectangle, with a long edge closest to you. Spread over the cinnamon butter, leaving a 1cm border. Then spread the crème pâtissière in a 10cm-wide strip lengthways along the centre.
- Step 7Roll the dough from the long edge closest to you and lift on to the lined baking sheet. Chill for 10min to firm up slightly.
- Step 8Using a pair of scissors, and staring 2cm in from one of the ends, make a diagonal snip halfway through the roll. Twist open the snipped section and lay to one side. Continue diagonal snipping at 2cm intervals, opening out the sections to alternate sides. Loosely cover with greased clingfilm (butter-side down) and leave to rise in a warm place for 45min, until puffed.
- Step 9Preheat oven to 200°C (180°C fan) mark 6. Brush with egg to glaze and bake for 20min, until golden. Leave to cool completely on the sheet.
- Step 10For the icing, mix the icing sugar and just enough water to make a thick, drizzleable consistency. Drizzle over the cooled twist and leave to set before serving.
Get ahead
The night before you want to bake, prepare to end of step 8 but chill instead of rising. To serve, allow to come to room temperature for 45min, uncover and complete recipe.
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