Ingredients
Method
Preparation
- In a medium bowl, whisk together the sourdough discard, warm milk, sugar, instant yeast, egg, and vanilla until smooth. Let sit for 2 minutes to wake the yeast.
- Add the all-purpose flour and salt. Stir until a shaggy dough forms.
- Add the softened unsalted butter and work it into the dough until mostly incorporated.
- Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
Assembly
- Punch down the dough and roll it into a 12x18-inch rectangle on a lightly floured surface.
- Brush with melted butter, then sprinkle with the cinnamon sugar mixture.
- Fold the rectangle in half lengthwise, press gently to seal, and cut into 1-inch strips.
- Twist each strip 2-3 times and place on parchment-lined baking sheets, leaving space for them to puff.
- Cover and let rise for 30-45 minutes while preheating the oven to 375°F (190°C).
Baking
- Bake the twists for 15-18 minutes until golden brown.
- Brush with more melted butter immediately after removing from the oven, then roll each in remaining cinnamon sugar.
Nutrition
Notes
Serve warm or at room temperature. These twists are delightful with cream cheese, fresh fruit, or a simple glaze. For storage, keep in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.