A few years ago, we received a bag of Amish Friendship Bread (or Herman as the Enockson family calls it) from a well meaning friend. And so began my first REAL experience with friendship bread. Amish Friendship Bread, is basically a sour dough starter and develops flavor and character over time.
I love to bake and enjoy the excuse every 10 days to bake something yummy and share with friends and family. However, if you keep it going for more than a month, you learn to be a bit creative with your starter. We have made banana bread, apple walnut muffins and our favorite caramel chocolate brownies. All DELICIOUS and non-traditional ways to use up your starter. If you don’t haven’t received starter recently, e-mail me and I’ll send you some…seriously let me know. Otherwise, visit THIS site to learn how to make your own starter and discover more about Amish Friendship Bread.
This past week, on baking day I decided to make Cinnamon Twists that I found from The Friendship Bread Kitchen. They took a bit of time to make, but every cinnamon-sugary bite was well worth the extra effort. These twists pair perfectly with hot coffee and would be a wonderful excuse to invite a friend over for heart to heart.
Amish Friendship Bread-Cinnamon Twists
1 cup Amish Friendship Bread Starter
3 cups flour
1 teaspoon salt
2 teaspoons active dry yeast
1/4 cup very warm water
1/2 cup butter, softened
For the Filling
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 tablespoon cinnamon
For the Drizzle
2 cups powdered sugar
2 tablespoons water or milk
1 teaspoon vanilla extract or maple flavoring
- Combine yeast, starter, and water in mixing bowl. Let mixture stand for 5 minutes.
- Add flour, salt, butter, and egg and mix together using the dough hook on low speed until dough forms.
- Once dough begins to form (flour may be in bottom of bowl), increase the speed to medium and knead for 4 minutes. Dough will cling to dough hook; clean the sides of bowl during this time.
- Remove dough from bowl; the dough will be soft but not sticky. Let it rise in a greased bowl in warm place for 1 1/2 hours.
- While the dough is rising, make the filling. Combine sugars and cinnamon thoroughly. Divide in half to use on each rectangle. Set aside with butter.
- Dough will have risen, but not doubled. Divide dough in half.
- Using very little flour (if any), pat or roll one half into a 12×9 rectangle.
- Spread a thin layer of softened butter over each rectangle. With a butter knife, score the rectangle into thirds horizontally on the 12″ side (be sure not to cut through).
- Using one half of filling, spread an even layer in the middle section. Fold up bottom section over top of filling.
- Spread a thin layer of butter over this section, then spread filling evenly over top.
- Fold the top third over the filling and press lightly to seal.
- You may not use all of the filling; there may be small amount leftover after filling each rectangle.
- You should now have a long strip 12″ x 3″. Cut this in half. Then cut each half into fourths to make 8 pieces.
- Hold each strip at both ends and twist one time in opposite directions. Place each twist on greased baking sheet about 1″ apart. When twisting, some of the filling may come out; that’s okay. Press both ends of twists to baking sheet.
- Repeat with remaining half of dough and remaining half of filling creating 8 more twists.
- Let rise at least 2 hours or up to 8 hours on the baking sheet, covered in a warm place.
- Bake at 375 degrees for 12-15 minutes or until lightly browned.
- While baking, make the drizzle. Combine drizzle ingredients and mix well.
- Remove from oven and drizzle the icing while hot.