Sugar Nut Twist
Indulge in the irresistible charm of this Sugar Nut Twist, a buttery, flaky pastry brimming with the warm flavors of cinnamon, brown sugar, and chopped nuts. Featuring a tender, homemade dough enriched with vanilla and an egg yolk for added richness, this unique recipe is rolled, twisted, and baked to golden perfection. The crowning touch? A silky vanilla glaze drizzled over the top, adding a hint of sweetness to every bite. Perfect as a centerpiece for brunch or a cozy treat for dessert, this stunning pastry is as enjoyable to make as it is to eat. With a delightful combination of textures and flavors, this Sugar Nut Twist is sure to impress both your family and guests alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.33 cup Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 0.66 cup Whole milk
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 1 cup Chopped nuts (walnuts or pecans)
- 0.5 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 1 large Egg (for egg wash)
- 0.5 cup Powdered sugar
- 1 tablespoon Milk (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs.
In a small bowl, whisk together the milk, egg yolk, and vanilla extract. Gradually add this mixture to the flour mixture, stirring until a dough forms.
Turn the dough out onto a lightly floured surface and knead gently just until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix the chopped nuts, brown sugar, and cinnamon for the filling. Set aside.
Roll out the chilled dough into a rectangle approximately 12x16 inches on a floured surface.
Sprinkle the nut and sugar mixture evenly over the dough.
Starting at one long edge, carefully roll the dough into a tight cylinder. Pinch the seam to seal.
Using a sharp knife, slice the cylinder in half lengthwise to expose the layers. Position the halves cut-side up and twist them together into a spiral.
Transfer the twist to the prepared baking sheet and shape it into a ring or leave it as is. Brush the surface with beaten egg for a golden, shiny finish.
Bake for 20–25 minutes or until golden brown and fragrant.
While the twist bakes, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Allow the sugar nut twist to cool slightly before drizzling the glaze over the top. Serve warm or at room temperature.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 32.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
