Sweet Cinnamon Twists with Buttermilk, 2 Hours 5 Min

Instructions:

1. Bloom the yeast. Combine 1 cup lukewarm buttermilk with 1 packet active dry yeast and 0.25 cup granulated sugar. Note: Let it sit for 5-10 minutes until a thick foam forms on the surface.
2. Cut in butter. Pulse 3.75 cups flour and 1 tsp salt with 0.5 cup cold cubed butter in a food processor. Note: Stop when the mixture looks like coarse crumbs with pea sized pieces.
3. Mix the dough. Add the yeast mixture and 1 large egg to the flour. Note: Stir until a shaggy dough begins to pull away from the bowl.
4. First proof. Place dough in a greased bowl, cover with a damp cloth, and set in a warm spot. Note: Wait 1 hour until the dough has visibly doubled in size.
5. Roll it out. Punch down the dough and roll it on a floured surface into a 12x18 inch rectangle.
6. Apply the filling. Spread 4 tbsp softened butter over the dough, then sprinkle with a mix of 0.5 cup brown sugar, 2 tbsp cinnamon, and nutmeg.
7. Fold and cut. Fold the dough in half lengthwise. Note: Cut into 1 inch strips using a sharp knife or a pizza cutter.
8. The Twist technique. Hold both ends of a strip and twist in opposite directions three times. Note: Pinch the ends firmly to prevent them from unraveling during the bake.
9. Second proof. Place twists on a parchment lined sheet and let rest for 20 minutes. Note: They should look slightly puffy and soft to the touch.
10. Bake to perfection. Bake at 375°F for 15 minutes. Note: Remove when the edges are golden and the sugar is bubbling.