Wednesday, June 5, 2013

Sour Cream Cinnamon Twists

I can remember eating these little darlings when I was but a youngster.  They were a special treat we didn't get very often because they do take a little time... about 2-3 hours, start to finish, but some of that is "rise" time.

One of our neighbors from the farm, Mardell, is the author of the original recipe.  That recipe called for all-purpose flour, Crisco, as well as white, powdered and brown sugars, but I've taken a little creative license and have adapted it to fit our real-food journey.

I will warn you, I normally make 4 batches at a time.  If you can get any of them into the freezer, they do freeze well.  They are great with a fresh cup of coffee or glass of raw milk any time of the day.

I do take the extra time to sift my flours so the end result is a moist, tender pastry...very much like the ones made with A/P flour.  You can make them without sifting, but the result is more rustic.  So when sifting, remember to measure the amount of bran you are discarding and replace it with an equal amount of sifted flour.  When making a quadruple batch it is not uncommon for me to sift out 1 cup of wheat bran!

Sour Cream Cinnamon Twists
Makes about 18 twists
  • 3/4 C sour cream, at room temperature
  • 2 C sprouted soft white wheat flour, sifted
  • 1 C sprouted hard red wheat flour, sifted
  • 1/4 C warm filtered water
  • 2 t yeast
  • 2 T honey
  • 1/8 t baking soda
  • 1 t sea salt
  • 1 egg
  • 1 T soft butter
  • 1 T coconut oil, gently melted
  1. Sift flours.
  2. Mix warm water with honey.  Dissolve yeast in water/honey mixture and proof.
  3. Mix all ingredients together with a Danish dough hook or strong wooden spoon.
  4. Place dough on lightly floured counter and knead 10-20 times or until it has become smooth, sprinkling flour so it does not stick to the counter.
  5. Allow dough to rest, covered, for 15 minutes.
  • 2 T butter, soft
  • 1/4 C sucanat
  • heaping 1 t cinnamon
  1. After dough has rested, shape into a rectangle approximately 6-9" wide and 18" long.
  2. Spread with butter.
  3. Sprinkle half (long side) with sucanat and cinnamon.
  4. Fold in half, long ends together.
  5. Cut into 18 strips.
  6. Place each strip onto a baking sheet and twist ends in opposite directions.
  7. Allow to rise 60 minutes.
  8. Bake at 375 degrees for 12-15 minutes.
  9. Allow to cool.  May drizzle with a powdered turbinado, vanilla, butter, and milk glaze if you choose.


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