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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 48 |
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These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. It's a good thing the recipe makes a big batch, because people can rarely eat just one. Janet Mooberry, Peoria, Illinois Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°), divided |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1-1/2 teaspoons salt |
1/2 cup warm 2% milk (110° to 115°) |
1/4 cup butter, softened |
1 egg |
filling: |
1/4 cup butter, melted |
1/2 cup packed brown sugar |
4 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in. strips. Cut each strip into sixteen 4-in. x 1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 15 minutes or until golden brown. Yield: 4 dozen.
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