Recipe Belgian cinnamon twists
Ingredients
- 2kg strong bread flour
- 1kg yeast
- 650g Macphie Superdough
- 1kg water
- 750g butter
- Muscovado sugar
- Cinnamon
Method
Add flour, yeast, Macphie Superdough and water to a mixing bowl.
(Note can also be made using Bun Concentrate)Mix 3 minutes on slow speed and 6-8 minutes on second speed on a spiral mixer.
After mixing rest the dough for 10 minutes.
Sheet out the dough to about 10mm then place the butter in the centre of the dough and cover the butter with the dough.
Give 2 half turns and sprinkle some Muscovado sugar in between the half turns. Rest for 4 hours in the retarder, give another 2 half turns and sprinkle Muscovado sugar in between turns, and rest the dough in the retarder for another 2 hours or overnight.
Sheet out to 2.5mm.
After sheeting out sprinkle the dough with water and then cover the dough with a mixture of Muscovado sugar and cinnamon.
Cut into strips of about 100g and then twist and roll. Place into baking round baking foils
Bake at 210°C for about 12 minutes.
