Spirit Sticks
Published August 17 2020
Spirit Dough
1 1/2 cups flour + 2 Tablespoons ..and more for dusting
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 sticks butter, room temp
1/4 cup yogurt or sour cream
Cinn Sugar Magic
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 Tablespoons cinnamon
Pinch salt
1/4 cup butter, room temp
Heat the oven to 375F
In a large bowl mix flour, sugar, salt and baking powder together. Mix in 2 sticks of butter until shaggy, add in yogurt/sour cream and mix a little more until slightly less shaggy. Let dough sit to hydrate for 5 minutes in the bowl.
Dump the dough out onto a lightly floured counter. And shape into a 1/2” thick rectangle then fold into thirds. Pat and reshape into a 1/2” thick rectangle, fold again. Pat once more into a 1/2” thick rectangle and freeze for 5-10 minutes to firm up dough.
Spirit Filling
In the meantime, in a small bowl mix together sugars, cinnamon and salt. Keep your butter separate but make sure it’s a soft, pliable room temp.
Pull the dough out of the freezer and double check the dough is 1/2” thick. Flatten a bit more if not. With a brush or plastic wrapped fingertips, spread half the butter on the surface and cover with half the cinnamon sugar. Flip the dough and repeat.
Cut the dough into 1/2” strips and twist tightly into Spirit Sticks or pinwheel tightly into Spirit wheels.
Transfer to greased baking sheet and bake 375F for 20-25 minutes until golden brown and caramelized. Cool completely before sharing that spirit!
1 1/2 cups flour + 2 Tablespoons ..and more for dusting
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 sticks butter, room temp
1/4 cup yogurt or sour cream
Cinn Sugar Magic
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 Tablespoons cinnamon
Pinch salt
1/4 cup butter, room temp
Heat the oven to 375F
In a large bowl mix flour, sugar, salt and baking powder together. Mix in 2 sticks of butter until shaggy, add in yogurt/sour cream and mix a little more until slightly less shaggy. Let dough sit to hydrate for 5 minutes in the bowl.
Dump the dough out onto a lightly floured counter. And shape into a 1/2” thick rectangle then fold into thirds. Pat and reshape into a 1/2” thick rectangle, fold again. Pat once more into a 1/2” thick rectangle and freeze for 5-10 minutes to firm up dough.
Spirit Filling
In the meantime, in a small bowl mix together sugars, cinnamon and salt. Keep your butter separate but make sure it’s a soft, pliable room temp.
Pull the dough out of the freezer and double check the dough is 1/2” thick. Flatten a bit more if not. With a brush or plastic wrapped fingertips, spread half the butter on the surface and cover with half the cinnamon sugar. Flip the dough and repeat.
Cut the dough into 1/2” strips and twist tightly into Spirit Sticks or pinwheel tightly into Spirit wheels.
Transfer to greased baking sheet and bake 375F for 20-25 minutes until golden brown and caramelized. Cool completely before sharing that spirit!
