Unexpectedly messy but delicious orangey, cinamonnynutty, chocolately Christmas treat for breakfast or tea |
Some, perhaps getting a little bored with Cinnamon Rolls for Christmas Day breakfast, might want to serve this instead.
But whatever occasion you chose to present this lovely treat, it will go down like a bomb. It really is very very tasty with wonderful textures.
The basic recipe is pretty easy -- sugar-free rich scone dough, cinnamon sugar, chocolate pieces and chopped nuts.
But you might find - as 67 did - cutting and twisting the components a tad messy.
67 also made the mistake of baking the twist on a round tray instead of a flat tray, which would have given the twisted segments plenty of room to spread.
Still, the twist has multiple layers of gorgeousness and it's still possible to see where to cut the segments. And frankly, it is so delicious, the Blogger was not ashamed to serve it as it was. And the tasters certainly didn't mind
Start the night before and be prepared for chocolatey fingers.
2 tsp baking powder
1/2 tsp salt
150 gm/5 oz very cold, cubed Orange Butter
2 eggs, well beaten
7 tbsp very cold milk.
- Whizz together butter, orange zest & essence of orange until well blended
- Spread into a flat container lined with cling film; level
- Cover with cling film; leave in fridge 4 hours or until hard
- Preheat oven to very hot -- 210c; 410f
- Finely chop chocolate; set aside
- Mix cinnamon & sugar in a bowl; set aside
- Chop walnuts into small pieces; set aside
- Remove orange butter from container; take off cling film; cut into small cubes
- Sift dry ingred. into a bowl; rub or process in Orange Butter until mixture resembles peas - don't overdo it!
- Beat eggs and milk. Make a well in the centre of the flour; pour in eggs & milk; stir lightly with a fork until mixture just holds together
- Turn out onto a lightly floured board and press lightly and quickly into a rectangle about 1/2 inch (1 cm) thick. Mentally divide the rectangle into three, lengthwise. Fold the left hand side onto the middle; and the right hand side onto the middle & left sides. Repeat twice, rolling lightly with a rolling pin between each folding, handling dough as little as possible
- Divide dough into 3 similar size pieces; making 1 circle slightly larger than the others.
- Roll out the three pieces to circles about 22cm/8inches at their widest
- Line a baking tray with a silicone mat or greaseproof paper stuck down with some dough so it doesn't slide around.
- Remove mat or greaseproof paper; place tray in oven
- Gently lay the bottom (biggest) circle on the greaseproof paper/silicone mat.
- Spread a decent layer (don't overdo it) of cinnamon sugar over the bottom, using a pastry brush if necessary to even it out
- Cover with the second circle of dough,stretching edges slightly to cover; scatter over finely chopped chocolate as evenly as possible
- Place final circle of dough on top; in the centre, place a circular cookie cutter
- Cut the circle in half at its widest in both directions; you will have 4 quarters
- Using a very sharp knife carefully cut each quarter in 4 pieces from the edge of the cookie cutter to the edge of the twist
- Generously scatter walnuts over, gently press to hold them in place
- Carefully lift each segment and twist to the right (or if you're artistic, work in pairs with both segments facing each other
- Remove hot tray from oven; lift silicone mat or greaseproof paper onto the pan
- Bake in the centre of the oven on an ungreased baking sheet 15-20 min until richly golden
- Replace 50gm/1.7oz plain white flour with wholemeal for added fibre without loss of texture
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