Yeast swirls: A perfect treat for dessert or a second breakfast

Never underestimate the potential of homemade yeast pastries, especially when they taste as good as today's recipe. Not only do they tantalize your taste buds, the mere sight of them is also irresistible.

Isn’t it a universal truth that there’s no better smell in the kitchen than that of homemade baked goods? Being a fan myself, I frequently experiment with such recipes. I find immense pleasure in molding the pastry into captivating shapes and introducing new flavors.

Today's recipe emanates these qualities. You will not only bake delightful yeast sweets with a seasonal fall filling, but you'll also do it in a fascinating twist - literally. If you've not ventured into making twisted pastries before, now is the ideal time to try.

Dough ingredients:

• About 1 pound of wheat flour,
• 0.014 pounds of dry yeast,
• 1.26 cups of warm milk,
• 0.17 pounds of melted butter.

Filling ingredients:

• About 0.44 pounds of ground walnuts,
• About 0.25 cup of milk,
• 1 teaspoon of cinnamon,
• 2–3 tablespoons of brown sugar.

Instructions:

Step 1: Combine the flour, warm milk, dry yeast, and melted butter to make the yeast dough. A kitchen mixer is highly recommended for a good blend.

Step 2: Knead the mixture thoroughly. Cover the resultant dough with plastic wrap and let it rise for 2 hours.

Step 3: As the dough rises, prepare the fall-inspired filling. Begin by grinding the walnuts. Then, mix them with brown sugar, cinnamon, and milk to create a consistent mixture.

Step 4: After two hours, get back to the yeast dough. Roll it out into a large rectangle and layer the walnut filling evenly on top.

Step 5: Once the mixture is sufficiently spread, fold each end of the dough toward the center.

This step doesn't end here. Fold the dough once again in half, this time horizontally.

Step 6: Roll out the folded dough and cut it into vertical strips using a pizza cutter. Make two additional cuts on each strip, creating three visible parts.

Step 7: Twist each strip a few times to take on a spiral form. Then, form a circle with the dough and weave any protruding parts into the center.

Step 8: Place the raw pastries on a baking paper-lined sheet. Bake for 25 minutes in a preheated oven set at 356 degrees Fahrenheit.

Step 9: Serve the pastries warm, drizzled with homemade icing. Enjoy!