Chef Taj's Kitchen

Category: Twisters

Cardamon Twister sticks

They are incredibly similar to each other – in fact, the spicy cinnamon has been replaced by the warm and aromatic cardamom. I love them! They are perfectly soft and sweet, but still with lots of counterplay from the handsome cardamom.

Cardamom is the supporting element in these cardamom spinners. Therefore, I prefer to use whole cardamom capsules that I crush in my mortar. It tastes so much more than ground cardamom, which has already lost some of its flavor because it has been around for a long time. When you grind your own cardamom capsules, your dough also gets the finest little cardamom grains in it, which I think is something so nice.

Bake the cardamom capsules as a sweet thing for the afternoon coffee, for many birthdays or let them be part of a nice brunch. They go with a little bit of everything, and they taste so good no matter when you eat them.

You will need these:
The dough

225 g milk
25 g of yeast
50 g of sugar
1 egg
500 g wheat flour
10 g ground cardamom (7 g should be in the dough – 3 g should be sprinkled over at the end) – preferably use the whole cardamom, which you crush in a mortar. It gives a fantastic taste.
4 g of salt
75 g soft butter
1 egg for brushing

Filling:

80 g soft butter
100 g cane sugar
30 g brown sugar

Sugar syrup

75 g boiling water
50 g of sugar
1/4 vanilla pod

Cardamom sugar

40 g cane sugar
3 g crushed cardamom

How to bake spongy and delicious cardamom twister:
  • First, the dough is made. Put milk, yeast and sugar in a bowl and stir them together. Put the egg into the mixture and stir it. Add wheat flour, ground/crushed cardamom and salt and knead the dough until it is smooth and shiny and does not stick to the table or the sides of the bowl.
  • I use my Kenwood Mixer to knead the dough. Add the soft butter and knead it into the dough. Let the dough rise covered in a bowl or on the table. Cover with cling film and a tea towel while the dough rises for 60 minutes at room temperature.
  • While the filling is being made. Stir sugar, brown sugar and soft butter together. This is done most easily with a dough scraper. It is important that you do not whip it together too much, as the filling will then more easily run out of the spinners.
  • Turn the dough out onto a lightly floured table. Roll it out to a rectangle of 30 x 60 cm. Spread the dough with remonce all over. Fold 1/3 of the dough in towards the centre. Fold the other 1/3 over the dough so that you now have three layers of dough.
  • You can see here how to fold the dough. Roll out the dough into a rectangle of approx. 15 x 30 cm. Cut the dough into strips of approx. 1-1.5 cm.
  • Twist each strip into a spinner as shown in the video. Put the spinners on a baking tray lined with baking paper. Cover it with cling film and a cloth and let them rise for 45 minutes at room temperature.
  • Brush the spinners with egg. Bake them at 230 degrees above/under heat for 5-8 minutes. Meanwhile, make the sugar coating. Put the boiling water, sugar and vanilla pod in a bowl and stir until all the sugar has dissolved.
  • Also, stir cane sugar and crushed cardamom together to make cardamom sugar. When the spinners are taken out of the oven, they are brushed with sugar syrup and sprinkled with cardamom sugar. Let cool on a wire rack and enjoy.

Pizza Twisters

Pizza sticks with cheese and tomato sauce. Deliciously twisted pizza sticks are perfect for the packed lunch or for the tapas table. They are easy to make and taste great. The delicious sticks are also called pizza twisters

When I was studying, I loved having delicious packed lunches. It just made the day a little better – and it was specially baked goods that I had on the packed lunch. If you also want to try something delicious for the packed lunch, then I can recommend these pizza sticks. You can easily fill them with homemade pizza sauce – just make sure it is not too liquid. I made a tomato-pesto mix.

Ingredients

Dough

12.5 g of yeast
600 ml of cold water
1 nos of egg
1 tsp. salt
1 teaspoon sugar
200 g coarse flour
1 tbsp. oil
750-800 g wheat flour

Filling

3 tbsp. red pesto
4 tbsp. tomato puree
3 tbsp. cold water
1 / 2-1 tsp. salt
1 tsp. oregano
250 g grated mozzarella cheese

Brushing

2 pcs. beaten eggs
oregano and sesame

Here’s how you do it

  • Put water in a bowl and dissolve yeast in it. I use my mixer for this recipe.
  • Add salt, sugar, eggs and oil.
  • Add the coarse flour and stir it into the water.
  • Now add flour and knead the dough for about 10 minutes at low speed – until the dough seems smooth and cohesive.
  • Let the dough rise for 1 hour in a warm place with a damp cloth over it.
  • While the dough is rising, the filling must be made.
  • In a bowl, mix all the ingredients for the filling (except cheese). Stir well and season with salt.
  • When the dough has risen, add a little flour to the kitchen table. Turn the dough out.
  • Roll the dough into a rectangle.
  • Spread the sauce on and sprinkle with cheese.
  • Now fold 1/3 of the dough towards the middle and then fold the last third over the first so that the dough is in 3 layers. Gently roll on the dough.
  • Now cut out the dough (with a sharp knife or a dough cutter) into 20 strips (approximately 2-3 cm wide). Twist each strip by grabbing each end and twisting opposite.
  • Place the pizza sticks on a baking sheet. Turn the oven to 200 degrees ordinary oven.
  • Brush the pizza sticks with beaten egg and sprinkle with sesame and oregano. Let the bars rise until the oven is hot (about 20-30 minutes).
  • Bake in the middle of the oven one plate at a time for about 20-25 minutes.
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