CINNAMON TWISTS RECIPE
INGREDIENTS
- 7g fast action yeast
- 200ml Mighty Oat Milk, lukewarm
- 70g caster sugar
- 390g strong white bread flour
- 1/2tsp salt
- 1tsp ground cardamom
- 75g vegan butter, melted
- 40g icing sugar
- 10ml boiled cooled water
- Pearl sugar
FILLING INGREDIENTS:
- 120g vegan butter, softened
- 120g dark brown sugar
- 2tbsp cinnamon
INSTRUCTIONS
- In a large bowl, mix the yeast and milk with 1tsp caster sugar and 130g of the flour. Set aside for approx. 10mins or until slightly bubbly.
- Add the remaining sugar, salt, cardamom and melted butter to the bowl and mix well.
- Add the flour and mix to form a dough. Knead on a lightly floured surface for approx. 10mins until the dough is no longer sticky.
- Put the dough back in the bowl, cover, and prove for 60mins or until doubled in size.
- Make your filling while the dough proves. Mix all the filling ingredients together to form a soft, spreadable paste.
- Knock the dough back and knead briefly until firm.
- On a lightly floured surface, with a floured rolling pin, roll the dough out into a large rectangle approx. 36cmx50cm, with the longest edges running horizontally.
- Spread half the cinnamon mixture evenly over the bottom two thirds of dough. Fold the uncovered third down over the middle third. Fold the bottom third up over the middle third. Cut the dough vertically into 8 equal strips. Slice each strip into three strands, leaving a small piece connected at the top. Plait the strands, pinch the ends together, and roll up to form a knot shape.
- Cover and prove for 30mins. Pre-heat the oven to 200C/180C fan. Bake for 10-12mins until golden brown.
- Mix the icing sugar and water to make a glaze. Brush over the cooled scones, and sprinkle with pearl sugar.
*The recipe has utilised Mighty Oat Milk Powder, diluted to the manufacturer’s recommendation of 10g powder for every 100ml water.