Cinnamon Twist Buns
- 1 Packet (7g) Dried yeast
- 1 Cup Almond milk, warm whole milk works better but I try to avoid dairy
- 1/4 Cup Olive oil
- 1 Tsp Water
- 1/4 cup Brown whole sugar
- 3 Cups All-purpose flour (our you can use wheat) Feel free to add a little more flour if too sticky
- 2 Tsp Ground cardamom
- 1 Tsp Salt
- 1/2 Beaten Egg Save other half for later
- 6 tbsp Applesauce or butter
- 1/2 Tbsp All-purpose flour
- 1 Tbsp Cinnamon
- 1/2 Tsp Ground cardamom
- 1/4 Cup Brown sugar
BRUSH TOP WITH
- 1/2 Beaten egg
For The Dough
Warm up the milk (not too much), add dry yeast and whisk. Set aside until bubbly.
Pour it into a mixing bowl, add oil, water and sugar and start mixing at low speed with your stand mixer. Grind the seeds of cardamom pods. In a bowl, mix flour, ground cardamom and salt. Gradually add these ingredients into the mixing bowl and increase speed to medium. Add half the beaten egg and keep kneading for 15 minutes. The mixture should be sorta sticky and not too dry. Cover the dough with a damp kitchen towel and allow to rise for 30 minutes or until doubled in size.
For The Filling
In a bowl, combine applesauce, flour, cinnamon and cardamom and sugar, then mix well. Let rest in the fridge.
Rolling The Dough
Turn the dough out on a floured surface and roll it out to a large rectangle.
NOTE: if too sticky, add flour. Pay attention to the bottom of the dough, you do not want it sticking to the surface! Spread the filling over the rolled-out dough, using a spatula. Fold the dough in half lengthways. Using a pizza cutter, cut 16 strips widthways. Take one strip and carefully twist it then fold around your fingers into a knot. It doesn’t have to be perfect!
Place the buns spaced well apart on the baking sheets, cover with a kitchen cloth and let rise for 30 minutes. Preheat the oven to 400F, brush each bun with half the beaten egg, sprinkle some sugar (or whatever you like), then bake for 10 minutes or until golden brown!