Cinnamon Donut Sticks

By jeenikeen

Ingredients

• 1 tsp granulated sugar
• 1/2 cup warm water (110-115°F)
• 1 pkg (8 g) (2 1/4 tsp) active dry yeast
• 1 cup milk
• 2 tbsp butter
• 2 tbsp granulated sugar
• 1 1/2 tsp salt
• 1/2 cup warm water (110-115°F)
• 5 1/2 cups white bread flour, divided
• TOPPING
• 1 cup packed brown sugar
• 2 tsp cinnamon
• 1/2 cup butter, melted

Details

Servings 12
Preparation time 30mins
Cooking time 48mins
Adapted from robinhood.ca

Preparation

Step 1

Dissolve 1 teaspoon sugar in 1/2 cup warm water in a large measuring cup. Sprinkle in yeast and stir. Let stand 10 minutes, then stir well. Add yeast mixture to large bowl.

Heat milk to lukewarm in a medium saucepan. Stir in butter, 2 tablespoons sugar, salt and 1/2 cup warm water. Add milk mixture and 2 cups flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.


Stir in 2 1/2 cups of flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured surface.

Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes). Round up into a ball.

Place in lightly greased bowl. Turn dough to grease top. Cover with tea towel.

Let rise in warm place (75°-85°F) until doubled in size (45 to 60 minutes).

Punch down. Turn out onto lightly floured board, roll dough into a log and cut into 24 equal portions. Cover with tea towel and let rest for 10 minutes.

Line baking sheet with parchment paper.

Topping:

Combine sugar and cinnamon in a bowl. Place melted butter in a separate bowl.

Roll each piece to 12”. Dip each piece into melted butter and then coat with brown sugar mixture. Twist 2 pieces together, pinching together at each end. Place on prepared baking sheet about 3” apart. Cover with tea towel. Let rise 40-45 minutes until almost doubled in size.

Preheat oven to 400°F.

Bake in preheated oven 15 to 18 minutes until golden. Remove from baking sheet and cool on wire cooling rack.

TIP
Bread freezes really well. To freeze, allow your loaf to cool completely, wrap well with plastic wrap, then place in a freezer bag. Be sure to remove all the air or ice crystals will form while freezing. Thaw at room temperature in the freezer bag to allow the bread to re-absorb the moisture lost during the freezing process. To freshen your loaf, place it in a 350°F oven for 10-15 minutes.

Baked twists can be frozen. Wrap cooled twists individually and freeze for up to 3 weeks. Defrost and reheat at 325°F for 10 to 12 minutes. If reheating from a frozen state, heat for 15 to 18 minutes.