I used to take part in Daring Baker’s challenges regularly but for some time, I have been away from it. And after a long time, I am here again with another Daring Baker’s Challenge. This month host Tandy Sinclair of Lavender and Lime suggested Twist bread. She gave the recipe for a savoury bread, but I chose to make a sweet filling instead. The bread dough is her recipe and only the filling differs. I don’t know how, but I have been making too many twisted rolls this month. After the shaped rolls I did last three days, here is one more bread shaped in form of a wreath.
The dough doesn’t have butter but uses very little oil. I have used butter for the filling. And I also added a sugar glaze to give a nice look to the rolls. The roll is sweet by itself and so if you don’t like too much sweet then avoid the glaze. But if you are like me, then add the glaze for a sweet treat. Usually I try avoiding cinnamon in bakes, as my daughter doesn’t like it. But last time when I used cinnamon sugar in one of the bakes, she enjoyed it. And so for this roll also I used cinnamon sugar as the filling hoping that she would like it. And she didn’t disappoint me. She just loved it.
Use any savoury filling if you prefer a savoury bread. Use the same bread dough and go for chutneys, cheese, sautéed vegetables, any savoury sauce, and so on. The list is endless. If you don’t have instant yeast, then prove the dry yeast with a little water form the recipe and add it once bubbly.
Flour/ Maida – 2 3/4 cups
Instant Yeast – 2 tsp / Dry Yeast – 3 1/2 tsp
Granulated Sugar – 1/3 cup
Water – 3/4 cup + 1-2 tbs
Oil – 2 tbs
Salt – 1 1/4 tsp
Milk – For Milk Wash
For The Filling:
Butter – 2 tbs
Cinnamon Sugar – 2-3 tbs
Grated Coconut – 3 tbs
For The Glaze:
Icing Sugar – 3 tbs
Water – 1-2 tsp
In a bowl, mix together flour, sugar, salt, yeast.
Add water and oil and mix to form a slightly sticky dough.
Transfer dough to counter and knead for 10 minutes until smooth, elastic and soft.
Place in a oiled bowl, rotate to coat it with oil and cover with cling film.
Set aside for 1 1/2 hour or until double in volume.
Transfer the dough to counter and punch out air.
Roll it into a thin rectangle.
Spread the butter and sprinkle cinnamon sugar and coconut evenly.
Start rolling out the rectangle from the longer side.
Roll it into a log.
With a knife slice the roll in the centre revealing the layers. But keep the roll intact.
Twist the log and bring the sides together to form a wreath.
Now cover and set aside for 10-15 minutes.
By the time, preheat the oven to 200°C.
Brush the roll with milk and bake it for 20-30 minutes in the oven until the top is golden.
Mix together icing sugar and water to form a slightly thin glaze.
Once the roll is out of oven, place it on a wire rack. Place the wire rack on a tray to catch the dripping glaze.
With a spoon, drizzle the glaze on the wreath.
Serve it when warm or at room temperature.