Witches Brew Twists

Bring a little magic to your baking with these enchanting Witches’ Brew Twists! A soft, spiced bread with a hauntingly delicious espresso glaze. Great for Halloween gatherings or cozy autumn evenings, these twisted pastries combine warm seasonal spices, a tender enriched dough, and a bold coffee-kissed finish for a treat that’s as mesmerizing as it is flavorful.

The secret to their pillowy softness lies in the tangzhong method, a simple technique that cooks a bit of flour and evaporated milk into a roux before adding it to the dough. This ensures the twists stay moist, airy, and beautifully fluffy long after being deep fried. Enriched with egg yolk, orange zest, and just a hint of orange juice or liqueur, the dough has subtle citrus notes that brighten each twist.

The dough is mixed together with a five spice powder blend that’s made with cinnamon, fennel seeds, Szechuan peppercorns, cloves, star anise, and a touch of ginger. This blend brings depth and warmth, balancing sweet and savory notes in every bite. It’s festive, aromatic, and just mysterious enough to feel like something from a witch’s cauldron.

Once baked to golden perfection, the twists are drizzled with an espresso glaze. A combination of powdered sugar, whole milk, espresso grounds, instant espresso powder, and Rodelle Chocolate Extract. The glaze adds a rich, bittersweet finish that pairs beautifully with the spiced bread. The pinch of salt enhances the glaze, making each bite a perfect harmony of sweet, spiced, and bitter notes.

These Witches’ Brew Twists are as fun to make as they are to eat! The process of rolling, twisting, and frying creates stunning, rustic-looking pastries that are perfect for displaying on a Halloween dessert table. Serve them warm with coffee, tea, or hot cocoa for a cozy fall treat, or package them up as a festive gift for friends and neighbors.

What makes this recipe so special is the layering of flavors: the tender bread enriched with tangzhong, the bold spices woven through throughout the bread, the citrus notes for brightness, and the espresso-chocolate glaze for an indulgent finish. Together, they create a pastry that feels festive, flavorful, and delightfully seasonal — the kind of delicious bake that will have everyone coming back for another twist.

Whether you’re celebrating Halloween or simply want to bring autumn flavors into your baking, these Witches’ Brew Twists are a magical choice. Spiced, sweet, and glazed to perfection, they’re a whimsical pastry that’s as enchanting as the season itself.

  • Medium
  • 9 mins
  • 12 servings
top view of a witches brew twists on a black cooling rack. Below the cooling rack is parchment paper. You can see a delicious vanilla bean glaze on each twist
Ingredients

Tangzhong

  • 6 Tablespoon (86g) Evaporated Milk
  • 2 Tablepoon (15g) Bread Flour*

Final Dough

  • ½ Cup (113g) Evaporated Milk
  • 1 Each Egg Yolk
  • 1 Each Orange Zest
  • 2 Tablespoons (28g) Orange Juice or Liqueur
  • All Tangzhong
  • 2 ½ Cup (300g) Bread Flour
  • ¼ Cup (53g) Brown Sugar
  • 2 ¼ Teaspoon (9g) Yeast
  • 1 Teaspoon Salt
  • 1.5 Tablespoons Five Spice
  • ¼ Cup (57g) Unsalted Butter, softened

Five Spice Powder Blend (Optional)

  • 1 Tablespoon Ground Cinnamon
  • 2 Tablespoon Fennel Seeds
  • 1 Tablespoon Szechuan Peppercorns
  • 1 Teaspoon Whole Cloves
  • 4 Each Whole Star Anise
  • 1 Tablespoon Ground Ginger

Espresso Glaze

  • 2 ½ Cup (284g) Powdered Sugar
  • 1/3 Cup (76g) Whole Milk
  • 1 Tablespoon Espresso Grounds
  • 1 Teaspoon Instant Espresso Powder
  • 1 Teaspoon Rodelle Chocolate Extract
  • Salt pinch
Uses
Directions

Spice Blend Method

  1. Toast all the whole spices in a dry pan until fragrant.
  2. Grind everything together in a spice grinder.

Tangzhong Method

  1. Combine the milk and flour in a small pot.
  2. Heat on the stove, whisking continuously, until thickened.
  3. Allow to cool completely.

Glaze Method

  1. Combine all ingredients in a medium-large bowl.
  2. Covers in plastic and set aside until the donuts are ready to fry.

Final Dough Method

  1. Combine all ingredients into the bowl of an electric mixer, wet on bottom, dry on top, butter last.
  2. Grind everything together in a spice grinder
  3. With the dough hook attachment, mix for 4 minutes on a low speed, 3 minutes on a medium speed.
  4. Scrape down the sides of the bowl.
  5. Bench rest for 1 hour, performing a turn and fold at 20 and 40 minutes.
  6. Roll to about a 10x12 in rectangle and cut into 13 strips.
  7. Fold in half and twist a few times, pinching the ends together.
  8. Allow to proof until doubled in size.
  9. Fry donuts in neutral oil heated to 350 F until evenly browned on both sized.
  10. Allow to cool for a few minutes, but glaze while still hot.
  11. Allow for the glaze to set before eating.

Recipe was prepared for Rodelle by Chef Aaron Davis. You can find him on Instagram at @chefaedavis.