I was recently informed that a new B&B has opened up in Vancouver; the "Cherry Blossom Bed and Breakfast". After checking out the website, I think I have a very good reason for making a trip to the west coast! They don't call it the "Cherry Blossom" for nothing. Take a peek at www.cherryblossombb.com
I have been thinking about a special recipe that I could do for Alison, the owner and a loyal friend of "The Good Egg", without sounding like a broken record (scones, scones, scones...). Inspiration hit this afternoon when I noticed this old recipe card sticking out of my file box. I cut this recipe out of a magazine many years ago and I have made it more times than I can remember. This recipe was actually the catalyst for my wanting to sell baked goods at the market. I wanted to make these buns and have them freshly baked, as well as unbaked, for those people who might want to take them home and bake them just before serving. They are very good, fairly easy (if you enjoy baking), and people go bananas for them.Good luck, Alison. If your guests wake up to the smell of Apple Cinnamon Twists in the morning, I predict that you will have the happiest breakfast table in Vancouver!
Apple Cinnamon Twists
4 1/2 to 5 1/2 cups all-purpose flour
1 1/2 t. kosher salt
2 pkgs. active dry yeast
1 c. milk
1/2 c. water
1/4 c. butter
1/4 c. honey
2 eggs
1 c. raisins
Filling:
1 1/2 c. white sugar
1 1/2 to 2 1/2 t. cinnamon
1 c. finely chopped, peeled apples
1/4 c. butter, melted
1 to 1 1/2 c. finely chopped nuts, toasted
1. Generously grease two 9 or 8-inch square pans. Lightly measure flour into a large bowl. In bowl of a Kitchenaid mixer, combine 2 cups flour, salt, and dry yeast; blend well with paddle attachment. In small saucepan, heat milk, water, 1/4 c. butter and honey to very warm (120-130 degrees on your candy thermometer). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
2. By hand, stir in raisins and 2 1/2 c. flour to form a stiff dough. On floured surface, knead in up to 1 cup of flour until dough is smooth and elastic, about 10 minutes. Cover loosely with plastic wrap and cloth towel; allow to rest for 20 minutes.
3. In a large bowl, combine 1 1/2 c. sugar, cinnamon and apples. Punch down dough. Divide dough into 2 parts. Roll out half the dough to 12-inches square; brush with 2 T. melted butter. Sprinkle with 1/4 of apple mixture on center third of dough; sprinkle with 1/4 of nuts. Fold 1/3 of dough over nuts. Sprinkle with 1/4 of apple mixture; sprinkle with 1/4 of nuts. Fold remaining third of dough over nuts. Cut crosswise into 1-inch strips. You will have about 24 rolls in total.
4. Twist each strip in opposite direction. Place in prepared pan. Repeat with remaining dough and filling. Cover loosely with plastic wrap. Refrigerate anywhere from 2 to 24 hours.
5. Preheat oven to 375 degrees. Remove plastic wrap and rolls; let stand at room temperature 10 minutes. Bake for 30 to 40 minutes or until deep golden brown and rolls sound hollow inside when lightly tapped. (If rolls become too brown, cover with foil the last 10 minutes)
6. Remove from pans immediately by covering a the rolls with a large dinner plate. Flip the plate and rolls over and the yummy gooey side will be right side up.
*Optional Glaze - 1 c. icing sugar, sifted and 4-6 t. water. Combine and drizzle over warm rolls.
*Read the directions carefully when you are doing the filling and cutting of the twists. Think of your dough as being the Canadian flag. Cover the white area and the leaf with the first amount of apple & nuts. Then fold over one side of red. Repeat.
