Mouthwatering Azorean Cinnamon Twists Recipe
Why You Will Love This Recipe
Get ready to savor the flavors of the Azores with these tasty cinnamon twists, or tranças de canela, inspired by dona Leonor Santos. They might take a bit of time to whip up, but trust me, the warm, buttery aroma and melt-in-your-mouth texture are totally worth it. Perfect for cozy get-togethers or a special treat, these twists will bring a touch of Portuguese charm right to your kitchen. Enjoy!
Tips for Success
• Make sure the milk and water are warm but not hot (about 110°F or 43°C) to properly activate the yeast without killing it. If the mixture is too hot, it can prevent the dough from rising.
• When incorporating the melted butter, allow it to cool slightly before adding it to the mixture to avoid cooking the eggs when combined. This ensures a smooth dough without scrambled egg bits.
• Avoid over-kneading the dough; knead just until it becomes smooth and elastic, about 5-7 minutes. Over-kneading can result in tough twists instead of light and fluffy ones.
Frequently Asked Questions
Can I substitute active dry yeast with instant yeast?
Yes, you can substitute active dry yeast with instant yeast. Use the same amount as stated in the recipe, but you can mix instant yeast directly into the dry ingredients without activating it first.
How should I store the cinnamon twists after baking?
Once cooled, store the cinnamon twists in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer-safe container for up to 2 months. Allow them to thaw at room temperature before enjoying.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually knead in a small amount of additional flour, a tablespoon at a time, until the desired consistency is achieved. Aim for a dough that is smooth and slightly tacky to the touch.
Recommended Drink Pairings
- Chardonnay: This white wine's buttery notes complement the richness of the melted butter in the recipe.
- Spiced Apple Cider: The warmth and spices in the cider enhance the cinnamon flavors of the twists.
- Vanilla Latte: The creaminess and sweetness of the latte pair well with the sugary elements of the recipe.
- Ginger Ale: The refreshing fizz and slight spice of ginger provide a nice contrast to the sweetness of the twists.
- Chamomile Tea: Its soothing qualities and mild sweetness balance the rich flavors of the cinnamon twists.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Let's start with the yeast, in a bowl add the 1 tablespoon of flour, 1 teasppon of sugar and 1 teaspoon of the yeast, mix well then add the warm water, stir well and set aside.
- In a mixer with a hook, add the sugar, salt, the eggs and beat for 1 minute.
- Then add the butter, beat a little then add the yeast and beat a little more.
- Then add the warm milk and beat a little, now add the flour and beat some more, if the consistency is very hard, add a little water, if its very soft, add a little flour and beat for about 2 minutes (the consistency has to be like bread dough, kind of hard).
- Place the dough in a greased bowl and let it rise for about an hour while well covered.
- After an hour, grease a baking tray.
- In a small bowl mix the brown sugar with the cinnamon.
- On a clean working surface, spread the some of the cinnamon mixed with the sugar.
- Grease your hands with butter and take a handfull of dough at a time, roll it so you have a long roll and then roll it on the cinamon and curl it around on the baking tray, criss crossing the ends like a biscuit and bringing one the ends through the center to keep it in place, do this until you have used up all the dough and let it sit for 30 minutes.
- Bake at 350F for 30 to 35 minutes.
Adapted from a Recipe by: Leonor Santos
Nutritional Facts (Per Serving)
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