Baking Breakfast: Sour Cream Cinnamon Twists.

Hot and fresh – just like Lex Leafy’s plaiting skills

Deary me. So distracted was I by the trials of Vegetarian Marshmallows, I almost forgot to write about the final recipe road-tested for last weekend’s Great Bakeroo.

As you may (or may not) recall, our plan was to hone our baking prowess with cookies, a sponge cake, and some kind of bun. Having bagged Zucchini Nut Bread Cookie Sandwiches and a Swedish Cardamom Cake to boot, at last we were ready to crack out the yeast.

As consummate Cinnamon lovers, it didn’t take long to settle on making Sour Cream Cinnamon Twists, using a recipe found on Pinterest. The plan was to let them rise overnight, then have them for breakfast the following morning (hence our reluctance to try making Cinnabon Substitutes – too much Cream Cheese Frosting for the tenderer hours of the day).

In a matter of minutes we had our dough, and were having fun punching it round the kitchen table.

Such are the joys of cooking with yeast. Hands on violence, fully-worked biceps, pummelling, stretching and beating things up. Like a stress ball with inbuilt rewards: tasty bready goodness.

Before we go on I’ll admit: I’m still a bit of a novice with yeast. Nevertheless, I know it needs time and warmth to make things rise. So imagine my confusion when I read the part of the recipe which said, “Cover dough and let rise in fridge for 2 hours to 2 days”.

In the hopes of preserving my yeast, I nervously ignored it, popping the dough in the airing cupboard instead. Within the hour it had doubled in size. Aha!

We took it out and kneaded again, coating the whole lot with Cinnamon Sugar. Then came the creative part: shaping it into plaits, coils and twists; acting like children in Cookery Class (though, on the whole, without the snot and tantrums).

Our ‘art’ now fully formed on the tray, it was time to put our babies back into the cupboard.

Then, for better or worse, everyone in the Hog House went to bed.


In the morning, after dreams of Cinnamon breakfasts – not to mention Twists so swollen that they burst through the Hog House roof – I skipped out of bed to discover our babies had not grown a single inch.


Had we left them too long? Should they not have been kneaded twice? Would our buns have preferred a night in the fridge? Or should I have paid more attention to my yeast packet’s best before date (September 2010, in case you’re wondering).

In truth, we may never know what caused our downfall – if, indeed, it was just the one thing.

What the heck though: the damage was done. We baked those bad boys anyway.

Now, as you’ll have already seen from this blog post’s very first photo, they weren’t exactly the puffy bun-anzas I fancied. Then again, nor did they seem too dissimilar from the consistency of the originals.

In fact, when it came down to it, they were actually reasonably tasty. They weren’t quite as sweet as you might imagine (that one cup of sugar didn’t get us too far – and was slightly offset by the Sour Cream tang) but were nevertheless pretty pleasant to eat hot and fresh – especially with a small basting of Salt Caramel.

On the textural side, they were much like scones or biscuits: crunchy and crisp on the outside, with a small bit of give in the middle.

I wouldn’t have liked to have eaten them cold, mind you – I expect they would have been tough as old boots.

All the more reason to scoff them down. As if an excuse were needed…


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