HOW TO MAKE...CHOCOLATE-NUT TWISTS, No added Sugar, Budget Friendly, Portable

Food fads come and go -- the Easter baking sensation of 2016 was the Babka, a butter-rich yeast bread stuffed with chocolate, nuts and cinnamon.  The Babka loaf looks extraordinarily beautiful; it's plaited and full of layers folding back on themselves. 
(http://www.telegraph.co.uk/food-and-drink/recipes/honey--cos-babka/) 

67goingon50 is yeast-phobic and not into multiple risings and the hours of waiting required for sweet breads.  But it has developed yeast-free, pretty, sweet and savoury twists using a rich sugar-free scone dough.  Tasters say they wouldn't disgrace a local bakery.  

Choco-nut twists are similar to the pint-sized Walnut and Cinnamon Twists but the technique is different.  The results are bigger and more satisfying.  They're perfect with breakfast coffee.  

Choco-Nut Breakfast Twists, no-added sugar & 75p each! (2019 prices)
'Lovely pastries but I want lots more chocolate!' Testers

They don't take long to make.  It's worth getting the hang of the technique (photos below).  They're impressive, taste terrific and are very cheap compared to shop bought.

Baking chocolate or the usual dark chocolate is not suitable for this recipe.  What works better is a bar of good milk chocolate (67 used Lindt) but Bournville and supermarket luxury own brand also work well.   

Cost: min £2.50 (about 75pence each)
Makes: 4 large twists (recipe doubles easily) 

Ingred:
    6 oz/170 gm plain flour
    1 tsp baking powder
    1/4 tsp salt
    2.5 oz/75 gm cold unsalted butter, cubed

    1 egg, well-beaten
    3 1/2 tablespoons very cold milk

    2.5-3.5 oz/75-100 gm milk chocolate, some coarsely chopped; the rest in fine shards
    3 oz/85gm chopped hazlenuts or walnuts

Method:

1. Pre-heat oven to 420F/220C/;200fan/gas 6
2. Line a baking tray with greasproof paper
3. Sift dry ingred into a bowl; rub in butter or pulse with a paddle in mixer or processor until butter is like peas
4. Beat egg in a small bowl & add milk
5. Make a well in the flour mix; add liquid; stir with a fork; draw dry ingred into the middle -- it won't all mix in but dump it onto a board

 

6. Clump it together with hands and spatula, creating layers which fold onto themselves. Work the dough as little as possible.

7.  When the mix is holding together, divide mentally in 3, and fold left hand over middle and right side over left and middle

Use a rolling pin to lightly press and form a rectangle about 1/4 inch/ 1/2 cm thick; divide in half 

8.  Cover each half generously with chocolate (more generously than shown here), leaving a small border; sprinkle with chosen nuts. Starting at the horizontal end, roll up tightly enough to stop the chocolate falling out but without pressing the dough too much (yes, it is possible!) 

9.  Cut the roll down the middle vertically.

10.  Loosely twist each half; place on baking tray

11.  Bake in the centre of the oven 12-15 minutes or until golden brown.
12.  Cool on the tray 5 mins, then move twists to a cooling rack
13.  Serve with butter (opt)

Cheese & Onion Twists 

The dough can also be used for cheese and onion twists -- the ones here have Leicester cheese and spring onions for colour and punch.


  

                         Please leave a comment

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.