Coconut-Almond Twists

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

This week called for a little pastry, so I made Coconut-Almond twists! These twists will give Pillsbury dough boy a run for his money! They are the perfect amount of coconut, and how can you go wrong with roasted almonds.


Makes: 12 twists

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here


  • 4 ¼ to 4 ½ cups (531 to 563 g) all-purpose flour, divided
  • 1⁄3 cup (67 g) granulated sugar
  • 1 (0.25 oz) package (7 g) active dry yeast
  • 2 tsp (6 g) Kosher salt
  • 1 ¼ cups (300 g) plus 1 tbsp (15 g) whole milk, divided
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs (100 g), divided
  • Coconut-Almond Filling (recipe follows) – Yields about 1 ¼ cups
    • ¾ cup (60 g) unsweetened desiccated coconut
    • ½ cup (100 g) granulated sugar
    • ¼ cup (24 g) superfine almond flour
    • ¼ cup (57 g) unsalted butter, very softened
    • 1 large egg (50 g)
    • ¼ cup (31 g) all-purpose flour
    • ¾ tsp (2.25 g) kosher salt)
    • 1⁄8 tsp almond extract
  • Garnish: Coarsely chopped sliced Almonds


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 ½ cups (188 grams) flour, sugar, yeast, and salt.
  2. In a medium saucepan, heat 1 ¼ cups (300 grams) milk and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add 1 egg (50 grams) and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 ¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and side of bowl. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test but may still stick slightly to sides of bowl.)
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  5. Line 2 baking sheets with parchment paper.
  6. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide in half (about 536 grams each). Roll each half into a 12-inch square. Cut each square into 6 (6×4-inch) rectangles. Spread about 1 tablespoon (about 20 grams) Coconut-Almond Filling onto each rectangle. Starting from one ling side roll up rectangles, jelly roll style; pinch seam to seal. Using a serrated knife dipped in flour, cut each log in half lengthwise, leaving ½ inch at top intact. Carefully twist dough pieces around each other, pinching ends to seal. Place 6 buns on each prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  7. Preheat oven to 375°F (190°C)
  8. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Brush egg wash onto buns. Top with almonds, if desired, pressing some into filling.
  9. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 15 minutes. Let cool completely on pan.
  10. Coconut Almond Filling: In a small bowl, stir together all ingredients until smooth. Use immediately or refrigerate until ready to use.

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