Continuing on the brioche train, I used the other half of dough to make brioche twists with coriander sugar, another recipe from Claire Saffitz’s Dessert Person. Though I used the book, it looks like the recipe can also be found here.

I’ve never used coriander in a sweet sense but I was curious. I made the coriander-demerara sugar mixture first and set that to the side before dividing the other half of dough into 9 pieces. Using a similar method like I did for the pigs in a blanket, I stretched out the dough like a jump rope and made 10-inch pieces, making sure to stretch each piece and place it in the fridge, one by one.

I then twisted it into keyhole shapes before brushing it over with melted butter and rolling it in the coriander-sugar mixture.

I then let the twists rest in the fridge for the next 12 hours before coming back and resting it for 1hr at room temperature and baking it.

This turned out pretty dang good. Thanks to the demerara sugar, the twists look like they were sparkling. The sugar also added to the slight crunchiness, which I ended up enjoying. The taste was rich/buttery (from the brioche) and earthy sweet (from the coriander sugar). I was surprised to see that coriander meshes with sugar pretty well. It adds an earthy (kinda floral) taste that I usually like in tea. I would have even added more coriander in hindsight. It didn’t taste cloyingly sweet like some cinnamon sugar twists tend to be. The dough was not as soft as I like (probably again due to the way I stretched, rather than rolled out the dough) but I still enjoyed eating it. These twists ended up being my breakfast for that week.

Wow, I actually really like this recipe a lot. This is probably the best thing I’ve made from Claire Saffitz’s book so far, apart from her pastry cream.