After stopping regular baking of cakes, I am always in search of some snack for my daughter. She is so used to eating cakes, that nowadays, she misses them a lot. Even though I prepare cakes atleast once a month, she is still pestering me for cakes. That too, this February, I have baked two cakes and one mug cake, so this is the one month she has had so much cake to eat compared to previous month. As I love baking, I search for recipes with less butter and one such recipe is this whole wheat spirals. I saw this at Varada’s blog and had it book marked long ago. And now it is time I baked it.
Usually cinnamon doesn’t go well for both hubby and Sruti. But still I didn’t want to change the recipe. I thought of distributing among our animal friends if no one was interested. As this is whole wheat, the texture and the taste are so different and the top has also not coloured nicely. But still it was so tasty and you can have it guilt free as this uses very little butter and sugar. When daughter came home, I gave her one spiral and didn’t even ask her how it was because I was surely expecting a negative answer. She came to me and said that it was tasty. I then asked her my next question, is it really tasty or you are just saying it to make me happy. She was so excited about the taste and said that it was really tasty. And within half an hour both father and daughter finished off half the bread. Serve this bread when warm and it will be very soft. At room temperature, I felt that it went slightly dry.
Recipe Source: Varada
Wheat Flour – 2 cups
Vital Wheat Gluten – 1tbs (optional)
Olive Oil-2 tbs
Milk Powder-3 tbs
Instant Yeast-1 tsp
Cardamom Powder-1/2 tsp
Water-3/4 cup + 2 tbs
Butter/ Ghee-1 tbs
Cinnamon Sugar-4 tbs
In a bowl mix together wheat flour, gluten, salt, yeast, milk powder and cardamom powder.
Add olive oil and 3/4 cup of water.
Add more water if necessary. Prepare soft and sticky dough.
Transfer to counter and knead. Though it will be sticky at first, it will come to the perfect consistency after a minute. So do not add extra flour for dusting. This will harden the dough.
Knead for 8-10 minutes until soft and smooth.
Transfer to a bowl and coat it with oil.
Cover with cling wrap and set aside for one hour to one and a half hours depending upon the climate of your place. Let the dough double in volume.
Transfer dough to counter and press it to remove air.
Divide it into four equal portions.
Roll each portion into a thick disc. Place it on a greased baking tray.
Apply one third of butter and sprinkle one third of cinnamon sugar.
Repeat with the other portions. Leave the final dough without any topping.
Now with a knife, cut the disc into four equal triangles without cutting the outer circle.
Now slit each triangle into three, so that the discs have so many triangles with a common outer ring.
Lift each triangle and twist it thrice and place it again on the tray in its usual place.
If you feel that it is very congested then try to spread the outer ring so that the disc becomes larger with lots of space in between the triangle.
Once all the segments are twisted, cover with wrap and set aside for 30 minutes for the second proving. Brush the top with milk for a nice colour.
Preheat oven to 200°C.
Bake in the oven for 25-30 minutes or until the top is slightly brown.
Remove from tray and serve immediately.
P.S: If you don’t have cinnamon sugar, then mix together 2 tbs of powdered cinnamon with three tbs of granulated sugar and use.
If you have milk, then omit milk powder and water and substitute with 3/4 cup + 2 tbs of milk.