Ingredients:

  • 250g All-purpose flour
  • 120ml Warm whole milk (110°F/43°C)
  • 50g Granulated sugar
  • 7g Active dry yeast
  • 55g Unsalted butter, cold and cubed
  • 1 Large egg
  • 0.5 tsp Sea salt
  • 100g Granulated sugar for the rub
  • 2 tbsp Ground Saigon cinnamon
  • 30g Salted butter, melted
  • 60g Powdered sugar
  • 1 tbsp Heavy cream
  • 0.5 tsp Vanilla bean paste

Instructions:

  1. Whisk 120ml warm milk (110°F) with 50g granulated sugar and 7g yeast. Let it sit for 5-8 minutes until it looks foamy and smells like bread.
  2. Combine 250g flour and 0.5 tsp sea salt in a large bowl, then rub in 55g cold cubed butter using your fingers. Stop when the mixture looks like coarse breadcrumbs with pea sized lumps.
  3. Pour the yeast mixture and 1 large egg into the flour. Stir with a wooden spoon until a shaggy, sticky ball forms.
  4. Knead the dough on a lightly floured surface for 5-7 minutes until the dough feels smooth, elastic, and bounces back when poked.
  5. Place the dough in a greased bowl, cover, and let rise in a warm spot for 45-55 minutes until it has doubled in size and looks airy.
  6. Punch down the dough and roll it out on a floured surface into a large rectangle (about 12x15 inches) to about 1/4 inch thickness across the entire sheet.
  7. Brush the surface with 30g melted salted butter and generously sprinkle the mix of 100g sugar and 2 tbsp cinnamon. Press the sugar lightly with your hands so it adheres to the butter.
  8. Fold the dough in half lengthwise and cut into 12 even strips using a pizza cutter. Each strip should be roughly 1 inch wide for consistent baking.
  9. Twist each strip 3-4 times by holding both ends and rotating in opposite directions. Place on parchment until they look like tight, elegant spirals.
  10. Bake at 350°F (180°C) for 12-15 minutes until the edges are deep gold and the sugar is bubbling.
  11. Whisk powdered sugar, heavy cream, and vanilla bean paste together; drizzle over warm twists.