Let's Do the Twist         

 

National Cinnamon roll Day is almost here. As I promised, I'm adding a tutorial on how to roll, twist and braid  the bullar. Our favorite way is the twisted up individual rolls. It looks beautiful and  rather fancy but really is quick to learn. I've also included the famous Swedish Tea Ring as well as the braided bread without filling. The  basic roll up and slice is quickest and always looks appetizing.. Any way you cut it the presentation is beautiful and the taste....amazing.

After the dough has risen under a tea towel-about an hour, divide it into two balls and let sit for about 10 minutes. Then roll each one out into a rectangle:

Spread softened butter over the entire surface and then sprinkle with cinnamon and then vanilla sugar.
At this time you can also omit the cinnamon and do just butter and almond paste-this makes a unique treat which not many people have ever tasted!

grate or break up almond paste evenly over the dough

Next step-Here is where you do the twist!

Fold the sprinkled dough over in half and then with a sharp knife slice it into strips.

Pick up one strip  at a time and hold each end and twist from one end

roll it up and gently tuck the end under 

Then place them on a parchment paper lined baking sheet.

Here's how to do the basic roll

after spreading the filling, roll up gently with both hands

cut abut 1-2 inch slices and place on baking sheet.

Next- brush the tops with beaten egg and then sprinkle pearl sugar on top. Do this before letting them rise for about half an hour to 45 minutes. Chopped walnuts or pecans also taste great.

Ahhh...now the tea ring

roll as with the individual rolls

bring it into a circle and gently blend the ends together

slice-or cut with

scissors-part way into the dough and brush with the egg and sprinkle with pearl sugar

let it rise covered under a tea towel then bake at 400 degrees for about 25-30 minutes or until golden brown on top.

Now, here's a bit more complicated idea-a five strand braid.

After the  dough has risen, divide into five equal sized balls- about the size of a baseball. They can be large for a larger loaf. Then roll out into long ropes-keeping care to have the same diameter from middle to end and equal lengths. I'm always a bit rushed with this and could improve my rolling consistency. It helps to have both palms begin at the middle of the ball and the gently roll out and working  towards the ends. 

working from right to left take the outside rope and weave it under over to the left side. Each time you begin from the right and with the outermost rope. How you start will be opposite from the previous row-if you start with over then the next row will begin with under. Continue this until the end and tuck under the short ends.

brush with egg and sprinkle with pearl sugar and perhaps nuts. Bake until done-about 375-400 degrees and, depending on loaf size, about 25-30 minutes.

add coffee, invite some friends for fika..... and enjoy!

...