Friday, April 13, 2012

Almond Twists - Happy Sunday!


















Many people are already planning their summer holidays and there are great cheap holidays packages for booking now. One of them is the cheap holidays to Egypt. Claire , my buddy is so stressed with work lately and I think a holiday to Egypt sounds a great getaway break for her :)  I invited her over to my place last Sunday afternoon for brewed coffee and my freshly baked Almond Twists  :)   The topics we girls talked about was ' stress' and  ' getaways ' besides the oooh and aahs over my Almond Twist !

I suggested that Egypt would be great  for her. Why Egypt ? Because she has been to almost all parts of the world and since she has not been to Egypt,  this would be an ideal holiday for her. I am sure she will be captivated by the beautiful beaches and great diving and relaxation of the Sharm el Sheikh Red Sea coast and the historic Luxor, with its Valley of the Kings and a chance to see the tomb of Tutankhamun . Not to mention the renowned architectural wonders including the Pyramids, the Sphinx .  Well , I shall not bored you guys with our conversation and back to this delicious and mouth watering Almond Twist which I took the recipe from Dailydelicious.  Read on for the recipe and you can see how much fun I had baking them and to see Claire taking her first bite ....mmmm I  see a more relaxed Claire. The expression on her face was priceless...the wonderful aroma of brewed coffee and fresh oven baked Almond Twist had made her happy!


















Back to the recipe, I have bookmarked this long ago but other recipes had jumped the queue and thus this was kinda left out.  When I saw this again at Dailydelicious while surfing her blog ( my online recipe blog :p ) I knew I can't it alone until I have tried it out.   It was worth my time making these lovely buttery and almonds packed buns!  The aroma wafting out of the oven while it was baking ....and the aroma of the brewing coffee from the kitchen makes me happy.  * Thank you Pook for this lovely recipe. I know for sure that I will be making more buns from your beautiful blog :)  Do hop over to her blog to see how she has taken the trouble to guide us in making this lovely bun with a step by step picture tutorial and you can never get it wrong.

The photos below are a reminder to myself that I had a wonderful time making these lovely almond twists and for my Piggies and readers to drool over them :p  Have fun with this session of virtual feasting !


























Almond Twists - adapted from Dailydelicious

Ingredients :-


250 ml  Milk, lukewarm
1  Egg, lightly beaten
85g Sugar
1tsp Salt
2 tsp Cardamom seeds, crushed with a pestle and mortar
7g   Instant yeast
500g  Bread flour
75g  Unsalted butter, softened
20g Flaked almond

Filling and glazing
25g  Almond powder
25g  Caster sugar
50g  Unsalted butter, softened
1  Egg, lightly beaten


Method:




Heat the milk in a large saucepan until lukewarm. Whisk the egg in the bowl with a little of the warm milk, then pour the milk into the bowl and whisk. Add the sugar, salt and cardamom to the bowl and mix well.
Mix the yeast and flour together. Add a little of the flour mixture to the bowl and whisk well to introduce lots of air into the dough. Continue to add the flour mixture, first by whisking and then, when the mixture gets too stiff, with a wooden spoon.

Add the butter and knead it into the dough with your hands until thoroughly incorporated.
Transfer the dough to a lightly floured surface and knead for 10 minutes, or until the dough is elastic and no longer sticky. Add a little more flour, if necessary. Return the dough to the bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.

Meanwhile, to make the filling, mix the almonds and sugar together.
Preheat the oven to 200°C (400°F) Gas 6.
After 1 hour, punch down the dough. Using a rolling pin, roll it out until it is about 30 x 50 cm.
For the filling, spread the butter over the dough. Scatter the almond mixture over one half of the rectangle an area of 30 x 25 cm on one side). Fold the bare pastry half over the filling and press gently together. Place the rectangle now measuring 30 x 25 cm in front of you. Using a sharp Knife, cut the pastry into 25-cm-long and 2-cm-wide strips. Hold a strip between your fingers and twist in opposite directions, then roughly coil it in on itself like a snail and press the ends together underneath.

Arrange on the prepared baking trays, cover with tea towels again and leave to prove in a warm place for another 10 minutes.
Brush the beaten egg over the top and sprinkle with the flaked almonds. Bake in the preheated oven for 10-15 minutes, or until golden.
Have a happy day  :)





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6 comments:

  1. can only get this home made. Those at the shops not much almond

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  2. beautiful shaping too! Yes, so much almond flakes and nicely decoratedly :D

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  3. These are stunning! And the use of cardamom seeds?!!? Oooo la la!

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  4. Beautiful, cute sweet treats! Unfortunately I'm now a bit angry on yeast, so I will wait a bit before further experiments...

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  5. they look beatiful!
    ps. a holiday in Egypt may be a bit hard for a lonely person, I would rather go there in a couple or in a group but the views under water-something to remember the whole life!

    Life and travelling
    Cooking

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  6. filling sounds delicious! now you make me start thinking of some holiday plans too:))

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