Snipped cinnamon twists

Instructions

Snipped cinnamon twists

Dough
Dissolve the yeast in the lukewarm milk in a mixing bowl. Add the sugar, cardamom, salt, and about half the flour and knead the dough with the dough hook. Add the butter. Add more flour and knead the dough until it releases from the sides of the bowl and becomes even and elastic. It will take 5-10 minutes depending on how powerful your mixer is. Let the dough rise in the bowl for 1 hour under a damp dish towel.

Filling
Mix all the ingredients well with a fork and set aside until needed.

Sugar syrup
Boil the water and sugar in a small saucepan until the sugar is dissolved. Let it cool.

How to assemble the cinnamon twists
Divide the dough into 2 and roll out one half into a square (about 40 x 40 cm). Carefully spread half of the filling in a thin layer over the entire dough, then roll the dough into a long sausage (just like for cinnamon swirls). Continue in the same way with the other half of the dough. Place the two dough rolls on 1-2 baking sheets lined with baking paper.

Snip a notch at the start of one dough roll and pull the snipped part out to one side. Snip again about 2-3 cm apart and pull the cut part out to the other side. Continue all the way down both dough rolls so that the snipped “swirls” lie alternately on each side. It’s very easy and, hopefully, the photos can help you, too. Cover the cinnamon twists and let them rise for about 30 minutes at room temperature.

Brush them with the egg wash and sprinkle with white pearl sugar. Bake them in the middle of a preheated oven at 200 °C convection for 25-30 minutes, until golden and baked through. Lay a piece of aluminum foil over the cinnamon twists for the latter part of the baking time so they don’t get too dark. Brush the hot cinnamon twists with sugar syrup. Allow the twists to cool on a rack. Enjoy!