I’m really into butter these days. Let me clarify (haha – did anyone get that joke??): Real butter. Real butter made by local farmers and then infused with awesome flavors like cinnamon and garlic. That was kind of specific, wasn’t it?
I work near the Union Square Green Market, and I often escape from my desk to take a stroll among the fantastic food stalls the market has to offer. On one particular occasion, I was on the lookout for real butter. So, I strolled up to the Ronnybrook Farm stand and bought two intriguing flavored butters: Cinnamon Toast and Garlic Herb.
Lately, I’ve also started to become more aware of what “extras” are going into my food – particularly where animal products are concerned. Now, I am not the most informed on this topic, I’m just learning. But I do know that Ronnybrook’s dairy products are non-homogenized, do not contain artificial growth hormones, and their cows are grass fed and free-range. This appeals to me.
So did their butter. So much so, that I decided to create a recipe specifically for their Cinnamon Toast flavor.
I give you Cinnamon Toast Butter Twists (a lá Ronnybrook). These twists are surprising easy to make, would be a great addition to a holiday brunch, and are even good after they’ve been sitting in the fridge for about 5 days…
This recipe also falls under the category “Things to do with pizza dough other than make pizza.” It’s a surprisingly useful dough.
Here is how it all goes down:
What You Need:
1 recipe pizza dough (located here. Substitute 1/2 the regular flour with whole wheat flour – it gives these twists a nice texture).
1/2 cup chopped pecans
1 Tablespoon cinnamon
3 Tablespoons granulated sugar
1/4 teaspoon ground nutmeg
Generous dollops of Ronnybrook Cinnamon Toast butter
What To Do:
Preheat your oven to 400 degrees.
Stretch out your dough into a large rectangle on a lightly floured cookie sheet. Cut the dough into long strips about an inch or inch and a half wide.
Dot the dough strips with Cinnamon Toast butter.
In a small bowl, combine the sugar, cinnamon and nutmeg. Sprinkle the buttered dough with this sugar and spice mixture, and top with the chopped pecans.
Fold the dough over the topping and twist! Once the twists are twisted, you can sprinkle them with any remaining sugar and spice mixture. Pop them in the oven and bake for about 10-15 minutes. Keep an eye on them, as you don’t want them to burn. They should look lightly toasted.
Remove from the oven and dust with confectioner’s sugar. Serve!
* Note: for the Garlic and Herb flavored butter, I would make the twists using parmesan cheese and some fresh rosemary…