Serves 24
240 min
Nut Coils
Recipe GLPR8a54146e64735e
Tender, twisted pastries made from a potato-enriched yeast dough, filled with brown sugar, cinnamon, and chopped pecans, then finished with a drizzled brown butter glaze. These spiral-shaped treats are perfect for breakfast, brunch, or as a sweet snack.
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Ingredients
1 1/8 cups warm water
4 teaspoons instant yeast
1/2 cup vegetable oil
1 egg
1/2 cup granulated sugar
1/4 cup additional granulated sugar
1/2 cup brown sugar
1/3 cup non-fat dry milk powder
1/2 cup instant potato flakes
1/2 tablespoon salt for dough
3 1/4 to 3 1/2 cups all-purpose flour
2 teaspoons vanilla extract
1/2 cup unsalted butter
3 tablespoons ground cinnamon
Pinch of coarse salt for filling
1/2 to 1 cup chopped pecans
1 to 1 1/3 cups powdered sugar for glaze
Pinch of salt for glaze
Directions
Pour warm water into a large mixing bowl and sprinkle the yeast over it. Let sit for 1-2 minutes, then stir until the yeast is dissolved and the mixture becomes slightly frothy.
Add the oil, egg, 1/2 cup granulated sugar, 1/4 cup granulated sugar, brown sugar, dry milk powder, potato flakes, and 1/2 tablespoon salt to the yeast mixture. Stir to combine.
Gradually add the flour, one cup at a time, mixing with a dough hook on low to medium speed. Continue adding flour until the dough comes together but remains slightly sticky to the touch. Knead the dough for 7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a clean, damp towel, and let rise in a warm, draft-free location for 45 minutes until nearly doubled in volume.
Gently punch down the dough to release excess gas. Cover again and let rise for an additional 20 minutes.
Turn the dough out onto a lightly floured surface and shape into a rectangle approximately 1/3 inch thick.
Microwave the butter on low power (or defrost setting) until very soft and nearly melted. Spread evenly over the entire surface of the dough.
In a small bowl, mix the cinnamon, brown sugar from the filling, and a pinch of coarse salt. Sprinkle this mixture evenly over the buttered dough. Top with the chopped pecans.
Fold the dough in thirds, as you would fold a letter. Fold one long side toward the center, then fold the other long side over it.
Using a pizza cutter, cut the folded dough into strips approximately 1 to 1.5 inches wide, creating a long dough log with visible layers.
Gently twist each strip slightly and then form it into a knot shape by curling the ends around and tucking them through the center.
Place each knot on a parchment paper-lined baking sheet, spacing them about 2 inches apart. Cover lightly with a clean towel and let rise in a warm, draft-free area for 30-60 minutes until nearly doubled in volume.
Preheat your oven to 375°F. Bake the nut coils for 10 minutes or until barely browned on top (they should be light golden, not dark).
While the coils bake, prepare the glaze. In a small saucepan, melt the remaining 1/2 cup butter over medium heat. Whisk constantly, watching as the butter foams and becomes golden. Continue whisking and cooking for about 7 minutes until the butter turns light brown with visible brown specks throughout and develops a nutty aroma. Remove from heat immediately.
Whisk enough powdered sugar into the brown butter to create a smooth, pourable glaze of drizzling consistency.
Whisk in the vanilla extract and a pinch of salt until well combined.
Remove the warm nut coils from the oven and transfer to a wire rack. While still warm, drizzle the brown butter glaze over the coils. Serve warm or at room temperature.
