This recipe is extremely easy to whip up at a moments notice if you have already got the ingredients good to go. Straight from the pages of that amazing ebook ‘What’s for Breakfast?’ (which should have really been called, ‘What’s for Brunch?’) you cannot go far wrong when serving these to, well, anyone!
Impressive at a brunch, great as a morning tea or really nice on a weekend with a brewed cacao in hand, but don't take my word for it. Get twisting.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Puff Pastry or 4 sheets commercial butter puff pastry Recipe
- 50 Grams raw sugar
- Zest 1 orange, finely grated
- a few Cinnamon Baking Chips Recipe
- Egg wash
Do
- 1
Cut each piece of pastry into two rectangles. Set aside.
- 2
Preheat oven to 180°C and line a large baking tray with paper.
- 3
Place sugar and zest into Thermomix bowl and mill 10 sec/speed 10.
- 4
Scrape down sides of bowl and around the blade and repeat milling.
- 5
Spread sugar across each piece of pastry. Sprinkle a few Cinnamon Baking Chips on each.
- 6
To roll the pastry twists, roll each piece up starting with the long edge, twisting as you roll. It will lengthen the pastry, so keep twisting so it becomes quite tight. Roll into a scroll shape and place onto prepared tray.
- 7
Brush with egg wash and sprinkle any remaining orange sugar on each.
- 8
Bake 15 minutes until puffed and golden.
- 9
Serve hot.
