What are cinnamon twists?
Reversals of cinnamon are a variation on cinnamon roles. There is a dough to which cinnamon and sugar are added and each dough is twisted and fried or baked, depending on the recipe. The final result is a sweet, long dough with the faith of cinnamon, which resembles a barber pole with brown elastic. Some reversals of cinnamon are light and crunchy, such as Mexican variations, while others are denser and softer, such as the Danish variation. Either way, the twists of cinnamon can be eaten at any time of the day, such as dessert, breakfast bowl or snack.
Most of the reversals of cinnamon begin with sweet dough, which is balanced on a hard surface, such as the kitchen counter. The dough is then ended with butter and sugar-cinnamon mixture. Using a sharp knife, the sweet dough is cut into individual strips, which are usually about 1 inches (2.54 cm) wide about 4 inches (10.16 cm) long. Each piece of dough is then twisted several times and in some way cooked, royndry baked in the oven.
Several global cuisines have its own version of reversals of cinnamon. The Danish version is slightly wide, soft and roasted cinnamon dessert. This treatment enjoys warm, directly from the oven or at room temperature. The Italian version is prepared from traditional pizza dough, brown sugar and chopped, roasted nuts and is often served with a glaze of some kind. The version served in the popular Mexican restaurant is kindly referred to as Angel Wings and consists of a light, crispy corn dough with cinnamon and sprinkled with sugar.
Norwegian call their cinnamon twists of the cannelvriding. KanelCriding is made of yeast, flour and sour cream, is a soft, almost broken cinnamon biscuit, which is produced with smaller sugar than some of its counterparts. The dough is balanced, cut, twisted and folded to create a short Danish twist. Powder sugar is sprinkled with baking dough in the oven.
In America, you can often find a version of Cinnamon's twist similar to the body. These porosThey are made of yeast and flour, which form a separate dough that includes cinnamon and sugar. The dough is left to raise several times and creates a thick dough that is twisted and fried. This sweet cinnamon twist is usually ended with a white glaze, similar to traditional cinnamon bun, only in a different form.