CASSIA-SPICED GLAZED DOUGH TWISTS

Step 1

Combine the flour, 90g caster sugar, baking powder, bicarbonate of soda and salt in the bowl of a food processor and pulse to combine. Whisk the eggs and iced
water, then add in a steady stream with the motor on low. Once combined, turn out, knead, wrap, then refrigerate for 1 hour.

Step 2

Divide into 25g pieces, then roll out to 30cm long thin strings. Braid in sets of three, pinching the ends to seal. Fry in hot (180°C) oil for 2 minutes, until golden brown, then drain on kitchen paper.

Step 3

Whisk the icing sugar with 2 tsp cold water, then drizzle over the dough twists. Mix the remaining sugar with the ground cassia, then dust over.