Our peach tree didn’t just give us a lot of peaches this year, it gave us more peaches than I can possibly figure out what to do with. One of the things I did try was this Peach Cinnamon Twist.
The first time I made a cinnamon twist was part of a Baking Boot Camp Challenge with Joy the Baker and King Arthur Flour. The recipe was for Joy’s Triple Berry Cinnamon Swirl Bread. You really should try it! It is delicious!
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I was a little concerned while making this Peach Cinnamon Twist because the peaches are very ripe, and juicy. So I decreased the milk in the dough and added some cornstarch to the peaches. It worked out really well.
Want to know more about peaches?
Check out The Health Benefits of Peaches at WebMD. Peaches are a good sour of fiber, vitamins, and antioxidants!
How to make this recipe
The first thing I did was dice up about 2 cups worth of peaches and added some cornstarch and cinnamon. Mix it together and set aside until ready to use.
Mix up the dough and let it rise. Then roll it out like you are making cinnamon rolls. Smother it in butter.
Add some cinnamon and sugar along with the diced peaches. Yes, this is going to get messy, but it is worth it.
Carefully roll it up.
Making the twist
Using a sharp knife, slice the dough down the center, leaving about 2 inches attached at the top. I couldn’t get pictures of the next couple of steps, or I would have had a real mess. What you need to do is pick up one section and lay it over the next. Don’t worry about readjusting the dough. Just pick up one section, lay it over the other section then lay it down. Pick up the second section, lay it over the top etc…
If all goes well, you should end up with a circle like this. Take the ends and squeeze them together so you have a solid circle. If you would like to see more pictures of this method you can either visit the link to Joy the Baker’s site above or take a look at my Mocha Cinnamon Twist.
Finally, carefully lift up the dough and set it in a well-oiled baking pan or cast-iron skillet. Let rise for about 20 – 30 minutes and bake.
Let the Peach Cinnamon Twist cool slightly and serve.
Delicious!
Recipe
Peach Cinnamon Twist
Ingredients
- 2 cups fresh Peaches diced
- 1 tablespoon Cornstarch
- ½ – 1 teaspoon Cinnamon
- …
- ¾ cup Milk warmed slightly
- 2 tablespoons Sugar
- 2 ½ teaspoons Yeast
- 1 Egg separated
- 2 tablespoons Butter melted
- 2 ½ cups All-Purpose Flour*
- ½ teaspoon Salt
- …
- 4 tablespoons Butter softened
- ¼ cup Brown Sugar
- 2 tablespoons Granulated Sugar
- 2 teaspoons Cinnamon
Instructions
- Peel and dice peaches. Place them in a small bowl and mix with cornstarch and cinnamon. Set aside until ready to use.
- Slightly warm the milk, then add the sugar and yeast. Stir and let set about 5 minutes until the yeast starts to bubble. Then add in the egg yolk and melted butter. Set aside the egg white for later.
- In a large bowl, mix together the flour and salt.
- Add the milk and yeast mixture to the flour and stir well. I use a very large bowl and use my hands to finish mixing the dough and knead it for about 3 – 4 mintues. Lift the dough out of the bowl and spray the bowl with non stick spray, put the dough back in the bowl and slightly spray the top of the dough. Cover with plastic wrap and let the dough double in size.
- While the dough is rising mix together the cinnamon and sugars for the filling.
- When the dough is ready, punch it down and roll it out onto a floured surface. Spread the softened butter over the dough, sprinkle with cinnamon sugar mixture, and top with peaches. Roll up the dough and cut straight down the middle leaving about 2 inches on the top. Pick up one section and lay over the other, repeating until you reach the end. Form the dough into a circle and squeeze together the dough to form a solid circle. Gently place the cinnamon twist in a well oiled baking dish or cast iron skillet.
- Let the Peach Cinnamon Twist raise for about 20 – 30 minutes. Brush the twist with the reserved egg white and sprinkle with a little bit of sugar if desired. Bake in a 375 degree oven for 25 – 30 minutes or until golden brown. Let cool and serve.
Peach Cinnamon Twist
2 cups fresh Peaches, diced
1 tablespoon Cornstarch
½ – 1 teaspoon Cinnamon
¾ cup Milk, warmed slightly
2 tablespoons Sugar
2 ½ teaspoons Yeast
1 Egg, separated
2 tablespoons Butter, melted
2 ½ cups All-Purpose Flour*
½ teaspoon Salt
4 tablespoons Butter, softened
¼ cup Brown Sugar
2 tablespoons Granulated Sugar
2 teaspoons Cinamom
Peel and dice peaches. Place them in a small bowl and mix with cornstarch and cinnamon. Set aside until ready to use.
Slightly warm the milk, then add the sugar and yeast. Stir and let set about 5 minutes until the yeast starts to bubble. Then add in the egg yolk and melted butter. Set aside the egg white for later.
In a large bowl, mix together the flour and salt.
Add the milk and yeast mixture to the flour and stir well. I use a very large bowl and use my hands to finish mixing the dough and knead it for about 3 – 4 minutes. Lift the dough out of the bowl and spray the bowl with non-stick spray, put the dough back in the bowl and lightly spray the top of the dough. Cover with plastic wrap and let the dough double in size.
While the dough is rising mix together the cinnamon and sugars for the filling.
When the dough is ready, punch it down and roll it out onto a floured surface. Spread the softened butter over the dough, sprinkle with cinnamon-sugar mixture, and top with peaches. Roll up the dough and cut straight down the middle leaving about 2 inches on the top. Pick up one section and lay over the other, repeating until you reach the end. Form the dough into a circle and squeeze together the dough to form a solid circle. Gently place the cinnamon twist in a well-oiled baking dish or cast-iron skillet.
Let the Peach Cinnamon Twist raise for about 20 – 30 minutes. Brush the twist with the reserved egg white and sprinkle with a little bit of sugar if desired. Bake in a 375-degree oven for 25 – 30 minutes or until golden brown. Let cool and serve.
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