Skip to main content
logo
Food Advertising by

Honey Twist

Prepared a foundation dough with the help of my Breadmaker and made this.  It  did take a bit of effort to coil up the dough as it was fairly long and was not so adept at it as this was my first try.  Nonetheless, it turned out quite well and was lovely, especially eaten warm.




the crunchy topping of chopped almonds and honey...... mmm... especially when your teeth sinks into it, beautiful....



picture on the left, before proving, and picture on the right, after proving and topped with a mixture of honey and nibbed almonds, just before going into the oven



just out of the oven and the sweet smell of freshly baked bread, fills the air



a bit of a heart shape ?




Recipe for Honey Twist

Ingredients for Dough, using a Breadmaker

  • 1 egg + water to make up 1 cup  -  250 ml
  • Butter/Margarine  -  3 Tbsp
Salt  -  1/2  Tsp
High Protein Flour  -  410 gm
Skim Milk powder -  2  Tbsp
Brown Sugar  -  3 Tbsp
Yeast  -  2 Tsp
For the Topping
Mix together the following :-
    3 Tbsp Honey
2  oz Brown Sugar
2  oz melted Butter/Margarine OR 3 Tbsp Olive Oil (I used this)
1  oz Plain Flour
1.1/2 oz  nibbed Almonds
3  Tsp water
Method
    At the end of the dough cycle, turn the dough onto a floured surface and knock it a bit for any air to escape.
Shape the dough into a long, narrow roll, 1 inch thick.  Coil the roll into a lightly greased 10 inch shallow tin, beginning @ the outside edge and twisting as you go.
Leave a little space between the coils.
Cover the tin with a damp cloth and allow to prove until double in bulk, around 35 to 40 minutes.
Spoon over the topping mixture and bake in a preheated oven @ 180 deg C, for about 25 to 30 minutes.
Serve warm.
Also view

Comments

  1. looks so delicious. I bet your house smelled heavenly....:)

    ReplyDelete
  2. What a sweet delight :) And looks so soft and fluffy too!

    ReplyDelete
  3. That looks fabulous. Great color and texture. Oh yum yum

    ReplyDelete
  4. Hi
    Laura
    Ya, the smell stays somewhat especially if it's raining and all the windows are closed.

    Penny aka jeroxie
    Yes, it's fluffy, tastes wonderful, when eaten warm.

    Divina Pe
    Thanks, Divina. Oh, congrats on being Top 9 today.

    ReplyDelete
  5. Well done..I love homemade buns and bread. I have to try out bread making :)

    ReplyDelete
  6. Yum! This sound absolutely delicious with honey & almonds!

    ReplyDelete
  7. Hi

    Elin
    Thanks. Your bread/buns are lovely too. Sure you can whip up a variety of them.

    5 Star Foodie
    I love the crust, crunchy almonds and not overly sweet honey.

    ReplyDelete
  8. These look really good and I absolutely love honey, plus I recently purchased a breadmaker and have been searching for more recipes!

    ReplyDelete
  9. Hi
    Natalie
    Yes, the breadmaker really comes in handy, at least can alleviate the time spent on kneading the dough.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…