Henry's Baked Cinnamon Twists
This sweet treat is made with leftover Pizza Dough and has been a long-time family favorite.
½ batch of Pizza Dough
- 2 tablespoons coconut oil or butter, melted
- 3 tablespoons sugar
- 1 tablespoon cinnamon
1 pack active dry yeast
- 1½ cup warm water
- Large pinch sugar
- 2½ cup all purpose flour + ½–1 cup for kneading
- 1 tablespoon salt
- 2 tablespoons oil
1 cup high quality cocoa powder
- 1 cup sugar
- ½ cup water
- 1 tablespoon olive oil
- 1 teaspoon vanilla
- ½ teaspoon instant coffee or espresso granules
- ½ teaspoon salt
Preheat oven to 350°F (180°C). Roll dough into a large rectangle about ¼" thick. Brush with coconut oil and sprinkle with 2 tablespoons of the cinnamon and sugar mixture. Cut into ½" strips. Fold each strip in half and twist. Lay finished strips on large parchment-lined sheet pan about 2" apart. Brush twists with coconut oil and dust with remaining cinnamon and sugar. Bake for 12 minutes until lightly golden brown.
While twists are baking, warm chocolate sauce on stove. Serve finished twists with small bowls of chocolate sauce for dipping.
Mix yeast, warm water, and large pinch of sugar together in a small bowl. Let sit while you measure out other ingredients. It should create a slight layer of foam as it sits. This means the yeast is alive. If there is no foam and doesn’t smell yeasty it means the yeast is no longer alive and you should start with a new packet of yeast.
In a large bowl mix flour and salt. Mound flour in the middle of bowl. Add oil to yeast-water mixture and pour around edges of flour mound. With a fork, gradually incorporate flour into water until it is fully mixed. Mixture will probably be quite sticky at this point.
Liberally flour counter surface or large sheet pan and scrape dough onto floured surface. Dust top of dough with ½ cup of flour and with floured hands begin kneading dough, adding flour until it just loses its stickiness. You may need to add up to 1 cup of flour but make sure to add gradually, as too much flour can make the dough too dry. This should take about 2 minutes. Overworking the dough will make it tough so knead only until there are no large lumps.
Divide dough into 4 equal pieces and roll into balls. Grease 4 small bowls, cups, or plastic containers then put one dough ball into each container and cover with plastic wrap. This dough can be made up to 3 days ahead of time and improves each day. If you are using dough right away, let sit in warm place until doubled in size about 1 hour.
If you are making dough ahead of time, you can let it slowly rise in the refrigerator, pushing dough down each day to make sure it doesn’t escape the container.
In a medium sized saucepan, sift cocoa powder over the top of the sugar. Add all other ingredients to pan and whisk over medium heat until it all comes together, about 3 minutes. It will thicken as it cools. Pour into a glass jar with lid. It will last for several months in the refrigerator.
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