Gingerbread Twist

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It’s just not the holidays without gingerbread, so try our new twist on the classic flavor.

Gingerbread Twist
 
Serves: 6 Servings
Ingredients
  • Master Dough (recipe follows)
  • Filling:
  • ¾ cup cookie butter*
  • 2 tablespoons unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • Icing:
  • 1 ½ cups confectioners’ sugar
  • 2 tablespoons whole milk
Instructions
  1. Spray a 10-inch cast-iron skillet with cooking spray.
  2. Lightly punch down Master Dough. On a lightly floured surface, roll dough into a 16x12-inch rectangle.
  3. For filling: Spread cookie butter and butter onto dough. In a small bowl, stir together brown sugar, cinnamon, ginger, cloves, allspice, and nutmeg. Sprinkle sugar mixture over butter.
  4. Starting with one long side, roll dough into a log; pinch seam to seal. Cut in half lengthwise, leaving 2 inches at top intact. Carefully twist dough pieces around each other, making sure cut sides face up. Pinch ends together. Carefully wrap dough around itself, creating a circle. Place in prepared skillet
  5. Cover and let rise in a warm, draftfree place (75°) until almost doubled in size, about 45 minutes.
  6. Preheat oven to 350°. Bake until golden brown and wooden pick inserted in center comes out clean, about 45 minutes, covering with foil to prevent excess browning, if necessary.
  7. For icing: In a small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle over Gingerbread Twist.
Notes
*We used Biscoff

Master Dough
 
Serves: 1 (10- to 12-inch) loaf or 7 rolls
Ingredients
  • 1 cup warm whole milk (105° to 110°), divided
  • 1 (0.25-ounce) package active dry yeast
  • ⅓ cup unsalted butter, melted
  • ¼ cup sugar
  • ¼ cup sour cream
  • 1 large egg
  • 3 ½ to 4 cups all-purpose flour, divided
  • 1 ¼ teaspoons kosher salt
Instructions
  1. In a medium bowl, combine . cup warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together melted butter, sugar, sour cream, egg, and remaining ½ cup warm milk.
  3. In a large bowl, whisk together 3 ½ cups flour and salt. Add half of flour mixture to butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 3 minutes, adding remaining ½ cup flour if needed. (Dough should not be sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

 

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