Trail mix twists.
Trail mix is delicious, enriched dough pastries are also delicious. Combine the two together and I am in heaven. Well, that may be a slight overstatement but I’m certainly pleased with how well they turned our, the crunch they provide and the fact that they are a lighter version too.
325g strong white bread flour
30g caster sugar
1/2 tsp salt
90ml warm milk
75ml warm water
1 tsp dried yeast or small thumb of fresh yeast
25g softened butter
25g soft brown sugar
75g trail mix
How to …….
Pre heat oven to 375f / 190C
- Place the warm water in a jug and stir in a sprinkle of sugar and the yeast. Leave out of any drafts until the yeast has doubled in size.
- Into a large bowl sieve the flour and stir in the sugar and salt. Cut the butter into the flour and rub in until the butter until it resembles breadcrumbs
- Pour in the warm milk and stir to begin to incorporate, now add the beaten egg and the yeast mixture. Using a round bladed knife mix until the dough comes together.
- Using your hands knead the dough gently but effectively for 5 minutes or so until the dough becomes smooth and silky. The dough is very soft and “loose” you may need more flour on your work surface as you work it.
- Make the dough into a ball and place in an oiled bowl. Cover with a damp cloth. Leave for an hour and a half until well risen.
- Knock back (punch the dough in the middle to deflate it) and let it rise again for another 45 minutes.
- On a lightly floured surface roll the dough out to approximately 15cm x 20 cm.
- Cover the lower half of the dough with the butter and brown sugar mixture. Sprinkle the dough with the trail mix.
- Fold the dough over to form and envelope.
- Cut the dough into 12 thin strips, twist and lay on a baking tray and allow to rise for a further 30 minutes.
- Bake for 20 minutes until golden brown.
- Once cool, drizzle with icing. Put on the kettle and treat yourself to elevensies.