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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 48 |
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I'm in my 80s and still enjoy making all my old recipe. These crispy twists bake up nice and sweet.Lois Heffelfinger, Hamilton, Ohio Ingredients:
1 tablespoon plus 1-1/2 cups sugar, divided |
1/4 cup warm water (110° to 115°) |
1 package (1/4 ounce) quick-rise yeast |
3-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 cup cold butter, cubed |
1/2 cup shortening |
1/2 cup sour cream |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
2 teaspoons ground cinnamon |
Directions:
1. In a small bowl, dissolve 1 tablespoon sugar in warm water. Add yeast; let stand for 5 minutes. In a large bowl, combine flour and salt. Cut in butter and shortening until crumbly.
2. Combine the sour cream, eggs and vanilla; stir into flour mixture. Stir in yeast mixture until well blended (do not knead). Divide dough into four sections. Wrap each section in plastic wrap; refrigerate for at least 2 hours.
3. Combine cinnamon and remaining sugar; sprinkle 3-4 tablespoons on a work surface. Place one portion of the dough on cinnamon-sugar. Roll out to a 9-in. x 6-in. rectangle.
4. Sprinkle center third of dough with 1 tablespoon cinnamon-sugar. Fold one unsugared section over center. Sprinkle top of dough with 1 tablespoon cinnamon-sugar.
5. Bring remaining section of dough over cinnamon sugar and sprinkle with 1 tablespoon cinnamon sugar. Roll dough into a 12-in. x 8-in. rectangle. Cut into twelve 1-in. strips. Twist each strip several times. Repeat with the remaining dough.
6. Place strips on ungreased baking sheets. Bake at 350° for 15-20 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. Yield: 4 dozen.
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