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Cinnamon-Sugar Hazelnut Flute Twists

cinna sugar flutes

Fall and winter months call for plenty of warm holiday beverages. Cocoa, tea, coffee, nogs and more. And you can only serve so many “tea cookies” alongside these sips. Switch out the cookie for a festive flute! These Cinnamon-Sugar Hazelnut Flute Twists are the perfect pairing for all the cozy seasonal beverages you will be serving this holiday. Crunchy hazelnuts twisted into flaky cinna-sugar flutes. Moist yet chewy — buttery caramelized sugar topping coats the edges of these delightful vegan treats…

Cinna-Sugar Hazelnut Flute Twists
vegan, makes 10 large long flutes or 20 small

3 1/4 cups whole wheat flour
1 cup warm water + additional 1/2 cup as needed
2 tsp canola oil
2 Tbsp vegan butter, Earth Balance (softened)
1 packet of rapid rise yeast
2 tsp baking powder
1 Tbsp cinnamon
1 tsp salt
3 Tbsp fine sugar
1/3 cup toasted hazelnuts
optional: 1-2 Tbsp dried currents, chopped figs or raisins

Topping:
3 Tbsp of vegan buttery spread, for brushing (melted in the microwave)
2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup vegan sugar
pinch of salt

Directions:

1. First, activate the dry yeast by combining the yeast with 1/2 cup warm water in a large bowl. Stir briskly with the tips of your fingers.

2. In a separate large bowl, sift together the flour, baking soda, salt, cinnamon and sugar. And in a side medium bowl, combine the topping ingredients: sugar, salt and spices. Set the medium bowl aside for later.

3. Stir the 1/2 cup of water, softened vegan butter and oil together into the large yeast bowl, and then begin adding in the dry ingredients (flour, sugar, baking powder, salt and spices). Keep adding until you have a nice lumpy mound of dough. If the dough seems too dry, simply add in the remaining amount of water little by little until a wetter dough consistency is reached. You want the dough to stick together, but also not be too sticky.

4. When your dough is well prepped, plop it onto a floured surface and begin kneading it. Knead the dough for 2-5 minutes. Roll it into a nice ball and plop it back into your large mixing bowl. I like to gently oil the inside of my bowl for easy removal of dough. I also doused a bit of cinnamon on top. Cover the bowl with a clean towel and place in a high or warm place for 30 minutes to rise.

5. After 30 minutes, punch out the dough with your fist. Transfer back to your floured surface, knead for a few minutes again. This time, you can knead in any nuts, fruit or other add-ins you would like in your flutes. Lastly, roll out the dough to a 1/2″ thick flat layer. Grab your buttery spread and a pastry brush-lightly brush the entire surface of the dough.

6. Next, slice the dough into strips. Each strip will be a flute. You can slice each flute in half if you want shorter flutes.

7. Next, begin forming your twisted flutes — twist each long strip into a spiral. Drop each spiral into the cinnamon sugar mixture. Cover the flutes (all sides) in cinna-sugar, then place them on a greased baking sheet.

8. Repeat until all your dough is used and placed on a baking sheet. Cover dough with a light paper towel and let the dough rise for another 15 minutes.

9. Next, bake the dough at 400 degrees for 18 minutes, or until the edges of the flutes become brown and crisp.

10. Remove from oven to cool. You can also do another dousing of cinnamon-sugar while the bread flutes are still warm. tip: I like to add a light pinch of coarse sea salt to the flutes before serving.

Serve and enjoy!

Store in the freezer and left thaw for 30-50 minutes at room temperature before serving. You can also re-warm in the oven after thawing.

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