Come on!!! That's at least a little bit funny.
Now on to the recipe. I've read a lot about sucralose and decided to give it a try. I don't want to live without sugar (namely chocolate), even though I'm sure it's possible, but trying out something is always a plus.
I saw a picture of this cinnamon twist and when I read the recipe the measurements seemed completely off to me. I tentatively made the dough, but it was all wrong. So I made my own adapting my pull apart bread recipe and it came out great. Always keep in mind that when making bread the weather plays a huge part in your dough. I usually use 2 1/2 or 3 cups of flour for this recipe, but today I only needed 2 cups. Feel the dough and trust your instinct. If your instinct is silent remember that softer, stickier dough is usually better.
I used sucralose substituting sugar. I haven't used it for many things, but it's gotten a thumbs up from the hubbie's taste buds and no one who ate this felt a difference. I felt a difference. In the texture of the finished bread... sugar gives it a caramel moist quality that sucralose does not. I also felt a slight difference in taste - since I really am a sugar addict I can usually feel these differences when others don't, but there you have it, my taste buds felt it. No one else at the table did. I would say that the real thing is (because isn't it always?) better, but this is a really, really good option if you´re counting calories or can't eat sugar. The conversion is 1 for 1, so if you´re making this with sugar just substitute literally.
So here you have it... sugar free cinnamon&sugar twist. How's that for an oxymoron?
Cinnamon Twist
Ingredients
Dough:
2 cups all-purpose flour (+ about 3T for sprinkling your work surface)
1/4 cup sucralose
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 T unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
Filling:
4 T butter - melted
5 T sucralose
3 t cinnamon
*The sucralose/sugar & cinnamon measurement is a reference. If you like more or less cinnamon, or if you want more or less sugar in the mix, just go with it. You can always mix more if you think there's not enough on the dough, or refrigerate the leftover mix to use later - for another twist, or pull apart bread, or on waffles... you get the idea.
Instructions:
1. In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs and set aside.
2. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
3. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. If necessary, add as much as 1 more cup of flour as needed and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.
4. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
5. When dough is ready, remove from bowl and place on a well floured surface. Open the dough into a large rectangle.
6. Spread butter on the dough, mix the sucralose/cinnamon in a cup and sprinkle over the butter. Roll into a log lengthwise.
7. Cut dough lengthwise in half and "braid" it with the middle facing up. Form a circle, pinch closed and place in a greased bowl.
8. Pre-heat your oven to 400F and while it heats, cover your bread and let it rest. Bake for 30-35 min until golden.
Enjoy!
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