Ingredients
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup cinnamon sugar (1/4 cup sugar mixed with 1 tablespoon ground cinnamon)
- 1 tablespoon melted butter (for brushing)
Instructions
- Prepare the dough: In a large bowl, combine the flour, yeast, sugar, and salt. In a separate bowl, mix the warm milk, melted butter, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until the dough begins to form.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. If the dough is sticky, add a little more flour as needed.
- Let it rise: Place the kneaded dough into a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the twists: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle, about 1/2 inch thick. Brush the surface with the melted butter and sprinkle evenly with the cinnamon sugar mixture.
- Cut and twist: Cut the dough into long strips (about 1 inch wide). Take each strip and twist it into a spiral shape or a simple twist, pinching the ends to secure them.
- Bake: Preheat your oven to 350°F (175°C). Place the twists on a parchment-lined baking sheet. Brush them lightly with melted butter. Bake for 15-18 minutes, or until golden brown and puffed up.
- Cool and serve: Let the cinnamon twists cool for a few minutes before serving. They’re perfect warm or at room temperature!
Enjoy your Polish cinnamon twists with a cup of coffee or tea!