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These treats have a delicate
spicy flavor. It's a good thing the recipe makes a big batch,
because you can't eat just one!
Cinnamon
Twists
- Dough:
- 1 (1/4-ounce) package
active dry yeast
- 3/4 cup warm water (110
to 115°F / 45°C ) - divided use
- 4 to 4 1/2 cups all-purpose
flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 cup warm milk (110
to 115°F / 45°C )
- 1/4 cup butter, softened
- 1 large egg
-
- Filling:
- 1/4 cup butter, melted
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- For Dough: In a mixing
bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups flour,
sugar, salt, milk,
butter, egg and remaining water; beat on medium speed for 2 minutes
with electric mixer.
Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface;
knead until smooth and elastic, about 6 to 8 minutes. Place
in a greased bowl; turn once
to grease top. Cover and let rise in a warm place until
doubled in size, about 1 hour.
Punch down.
- Roll into a 16 x 12-inch
rectangle. Brush with melted butter.
- For Filling: Combine brown
sugar and cinnamon;
sprinkle evenly over butter. Let dough rest 6 minutes.
- Cut lengthwise into three
16 x 4 x 1-inch pieces. Twist and place on greased baking
sheets. Cover and let rise
until doubled in size.
- Bake at 350°F (175°C) for 15 minutes
or until golden brown.
Makes about 4 dozen twists.
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