After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Archives: 1 January 2012

Water-Proofed Egg Twists
January 1, 2012

by stacy
Published on: January 1, 2012
Tags:No Tags
Comments: No Comments

“These are delicious little sweet buns that lend themselves to many variations.  They are great fun to prepare, have extraordinary taste, look charming, and can be frozen and reheated with great success.”
-James Beard, Beard on Bread

Continuing on my Egg Breads kick, I decided to make Water-Proofed Egg Twists for tea today.  I am still cleaning dough off the towel I used to make Water-Proofed Bread, so I asked some more experienced bakers if there was any benefit to the whole wrapping dough in a towel and submerging it for its first rising.  No one could come up with any good reasons to wreck another one of my kitchen towels (or had even heard of water-proofing), so I decided to let my dough rise on dry land.

Backing up a step, here are my ingredients:

Water-Proofed Egg Twists Ingredients

After mixing the dough ingredients together, I turned the still-sticky dough onto a floured cutting board.  Using Beard’s genius suggestions (why did I never think of this?) I worked in some flour with a spatula until the dough could be kneaded by hand.  Instead of water-proofing, I let the dough rise for about 40 minutes in a greased bowl.

Next, I divided the dough into 16 approximately equal sections.  I rolled each into a cylinder and then rolled it in a sugar-chopped walnut mixture.  Then I joined the ends together and twisted the dough.  Some of my twists turned out better than others.

Water-Proofed Egg Twists After Second Rising

After another 45 minutes of rising, I baked the twists at 375 degrees for fifteen minutes, rotating the baking sheets halfway through.

Water-Proofed Egg Twists

Water-Proofed Egg Twists are a delicious little sweet bread.  The texture is light and fluffy on the inside, with a hint of sweetness and crunch from the crystallized sugar and walnut coating.  Skipping the water-proofing step doesn’t seem to impact the texture, so you don’t have to suffer through dough-encrusted kitchen towels.  Overall, my non-water-proofed Egg Twists were a sophisticated and tasty tea time snack.

Water-Proofed Egg Twists

page 1 of 1

104

 

0

Loaves baked   Loaves to go
About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
January 2012
S M T W T F S
« Dec   Feb »
1234567
891011121314
15161718192021
22232425262728
293031  
Recent Comments

Welcome , October 14, 2023