Clover Classic Custard Cinnamon Twisties
(07 Aug 2019)

Clover Classic Custard Cinnamon Twisties

Clover Classic Custard Cinnamon Twisties
 
Recipe by Melandie Esterhuizen
 
Dough:
1 Cup Clover Fresh full cream milk
1 Tbsp Castor sugar
1 Packet Instant yeast
3 Cups Cake flour
1 tsp Salt
4 Tbsp Clover Butter, at room temperature
1 Large Egg
Cinnamon Sugar
Oil for frying 
Clover Classic Custard for dipping
 
In a large mixing bowl combine the Clover Fresh Milk, Castor Sugar and Instant Yeast and let that sit for about 10 minutes or until the yeast has been activated (It will start to foam up). Add the flour, salt, butter and egg and combine until a dough starts to form. On a lightly floured surface knead the dough for 10-15 minutes or until the dough is smooth and elastic. Place the dough in a bowl, cover with a cloth and keep in a warm spot until the dough has double in size (this takes about and hour)
Once the dough has proofed knock the dough down, divide into equal sized logs (cut the logs into 7 cm pieces. Take two logs, pinch two edges together, and start twisting. Make sure that both ends are sealed to prevent the dough from coming loose during the frying process. Place on a sheet with baking paper, cover with a cloth and allow to proof for about 45-60 minutes or until the dough has doubled in size. 
Heat the oil on a medium heat. Once the dough has proofed, carefully remove from the baking paper and place in hot oil and allow to cook until golden. Once cooked, place the twisties on a sheet of paper towel and allow the oil to drip of before rolling in the cinnamon sugar. 
Dip in a generous amount of Clover Classic Custard
 
Tips:
This dough can be made in advance and kept in the fridge overnight. Make sure the dough is covered to prevent the dough from forming a dry skin.
For a sweeter dough, up the sugar to 4 Tbsp
The milk, butter and egg is essential to this dough, as it creates a soft and rich dough.

 

 

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