Orange-Almond Twists

Name: Orange-Almond Twists
Cuisine: Hungary
Ingredients: 2 ounces (55 g) fresh compressed yeast; 1 pint (480 ml) cold whole milk; 1 ounce (30 g) granulated malt extract or 3 tablespoons (45 ml) or 2 ounces (55 g) honey; 1 ounce (30 g) granulated malt extract or 3 tablespoons (45 ml) or 2 ounces (55 g) honey; 3 ounces (85 g) granulated sugar; 2 pounds 4 ounces (1 kg 25 g) bread flour; 2 tablespoons (30 g) salt; Grated zest of 1 lemon; 1 teaspoon (5 ml) vanilla extract; 2 eggs; 5 ounces (140 g) unsalted butter, at room temperature; 1 ounce (30 g) unsweetened cocoa powder; ⅓ cup (80 ml) water; Orange-Almond Filling; Egg wash; Sliced almonds

Preparation info

Yield:
4
loaves, 1 pound 14 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This recipe was given to me by a Hungarian colleague from Budapest. I haven’t seen this particular shape of brioche-like dough stuffed with orange-almond filling anywhere else, though the idea of braiding plain and chocolate doughs, batter, or sponges for contrast is nothing new. These two-toned twists will keep fresh for several days.

Ingredients

2 ounces (55 g) fresh compressed yeast
1 pint (480

Europe
Hungary
Budapest
Dessert
Pastry
Vegetarian

Method

In a mixer bowl, dissolve the yeast in the cold milk. Add the malt extract or honey and the granulated sugar. Reserve a few ounces of the flour and mix the remainder into the yeast and milk mixture.
Combine the salt, lemon zest, vanilla, and eggs. Add to the dough. Mix in the butter.
Knead the dough 8 to 10 minutes, using the dough hook. Halfway throu