Now I shouldn't be eating these but once I'd cut into one to take a photo, I just had to have a nibble
Epic is the word!!!
I didn't expect them to be as nice as this so I'm sharing the recipe and then I can make them again. I'm also thinking what else could be used in place of a twix so if you have a suggestion, let me know and I might try it next time
So here goes
To make 8
185ml warm water
1 1/2 tsp sugar
1 tsp rock salt
1/2 7g pack of dried yeast
10oz / 225g plain flour
1oz / 27g butter
8 single twixes
1oz / 27 g melted butter
50g caster sugar
1 tsp cinnamon
Pop the twixes into the freezer. Pour the water into a large bowl (I used my kitchen aid bowl with dough hook) and add the salt, sugar and sprinkle over the yeast. Don't stir and leave to do it's stuff for 5 minutes. It will start to froth up a bit
Melt the butter then tip into the yeast mix with the flour and mix together for a couple of minutes with a dough hook (or by hand). It should be fairly sticky. Bring together into a ball and place in a clean bowl covered with cling film to prove for an hour.
Preheat the oven to 180 fan /160c. Once proved, take small handfuls of the dough and roll out on a floured surface to about the thickness of a twix but about 3.5/4 times the length.
Remove the twixes from the freezer and wrap in the dough. I found it easier to make a little hat for the twix with one end of the dough then wrap round. You need to ensure there are no holes or the twix will escape!
Once wrapped they look a bit cocoon like. Place on two baking trays and lightly brush with melted butter then bake for 10-15 minutes. Meanwhile mix the sugar and cinnamon together and spread out in a plate.
They should be lightly golden once baked and when you tap the bottom they should sound hollow. Leave to cool for ten minutes on a wire rack then lightly brush with more butter and roll in the cinnamon sugar
They're best eaten straight away while slightly warm or if you manage to save them for later just pop in the microwave for 10-20 seconds
Original recipe courtesy of Iced Jems