Honey Almond Twist: Day 8

It’s that time of year again where I will share 12 days of decor ideas, favorite recipes (usually sweet), simple traditions and fun things to do.

Day 8:
Honey Almond Twist

This recipe comes from The Pillsbury Family Christmas Cookbook.  It is one of my mom’s favorite holiday treats.  Perfect for breakfast or as a snack with an afternoon cup of coffee.

The Finished Product:

The Recipe:

6 to 7 cups bread flour*
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup water
1 cup milk
1/2 cup margarine or butter
1 egg

1/3 cup sugar
1 teaspoon cinnamon
3 tablespoons margarine or butter, softened

1/4 cup sugar
1/4 cup honey
2 tablespoons margarine or butter
1/2 cup slivered almonds

Grease 2 cookie sheets.  Lightly spoon flour into measuring cup; level off.  In large bowl, combine 2 cups flour, 1/2 cup sugar, salt, yeast; blend well.  In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130° F).  Add warm liquid and egg to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in an additional 3 cups flour until dough pulls away from sides of bowl.  On floured surface, knead in remaining 1 to 2 cups flour until dough is smooth and elastic with blisters under the surface, about 10 minutes.

Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.  Let rise in warm place (80 to 85° F) until light and doubled in size, about 1 hour.

Punch down dough several times to remove all air bubbles.  Allow dough to rest on counter covered with inverted bowl for 15 minutes.  In small bowl, combine 1/3 cup sugar and cinnamon; set aside.  Divide dough into 3 equal pieces.  On lightly floured surface, roll each piece of dough to 25 x 6 inch rectangle.  Spread each with 1 tablespoon margarine or butter.  Sprinkle with sugar-cinnamon mixture.  Starting with longer side, roll up tightly; pinch edges to seal.  Twist each roll, stretching slightly.  Form pretzel shape; tuck ends under to seal.  Place on greased cookie sheets.  Cover; let rise in warm place until doubled in size, about 45 minutes.

Heat oven to 350° F.  Uncover dough.  Bake at 350° F. for 20 to 30 minutes or until deep golden brown.  Immediately remove from cookie sheets; place on wire racks.  In small saucepan, combine all glaze ingredients.  Bring to a boil, stirring constantly.  Spoon hot glaze over warm breads, completely covering tops and sides.
Makes 3 (16 slice) coffee cakes.

*All purpose or unbleached flour can be substituted for bread flour.  Decrease kneading time to 5 minutes, omit resting period and decrease each rise time 15 minutes.

I always make a little extra glaze so the bread is well covered.

I also always place the cooling racks on top of foil, wax paper or parchment paper to catch all the excess glaze.

This entry was posted in 12 Days of Decor, Endless Possibilities, Recipes and tagged , . Bookmark the permalink.

5 Responses to Honey Almond Twist: Day 8

  1. That looks great. It must be so comforting to eat 😀

  2. Pingback: Hot Cocoa Bar: Day 12 |

  3. Pingback: Chocolate Covered Peppermints & Caramels: Day 8 | Jen's Blossoms Blog

  4. Pingback: Shimmering Sticks Candle Holder: Day 8 | Jen's Blossoms Blog

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