16 butter nut twists Recipes

active dry yeast, warm water (110ao to 115ao), king arthur unbleached all-purpose flour, sugar, salt, cold butter, cubed, buttermilk, eggs, lightly beaten, ground walnuts (8 oz), flaked coconut, sugar, butter, melted

hot roll mix, sugar, warm water (120o to 130o), butter, melted, egg, lightly beaten, maple flavoring, chopped walnuts, brown sugar, sugar, ground cinnamon, maple flavoring, butter, melted

sliced almonds, toasted, brown sugar, grated lemon peel, frozen white bread dough, thawed, butter, melted, divided, sugar, lemon juice

milk, margarine or 1/4 cup butter, flour, sugar, salt, yeast , packet, maple extract, egg, margarine or 1/4 cup butter, melted, sugar, chopped nuts, cinnamon, maple extract, powdered sugar, margarine or 2 tbsp butter, melted, milk, maple extract

active dry yeast or 1 1/4 oz package, sugar, lukewarm water (110 f or 45 c), buttermilk, baking soda, butter, melted, eggs, beaten, hot roll mix (the recipe is on my food page), cinnamon filling (below ), powdered-sugar glaze (below ), butter (melted , to brush dough with later), cinnamon filling, brown sugar , packed, ground cinnamon, chopped nuts (i like almonds and pecans best), powdered-sugar glaze, powdered sugar, butter, melted, water

buttermilk, butter, divided, baking soda, yeast, sugar, divided, water, eggs, salt, powdered milk, flour, brown sugar, cinnamon, chopped nuts, powdered sugar, melted butter, water , more as needed

sugar, ground cinnamon, refrigerated biscuits (10 biscuits), butter, melted, chopped nuts

frozen white breat dough, thawed, butter, melted, divided, sugar, grated lemon peel, lemon juice, brown sugar, sliced almonds, toasted

preheat oven to 400 f. unfold thawed puff pastry on a lightly floured surface., roll out into a 10x14-inch rectangle., cut in half crosswise ., brush both halves with a mixture of 1 beaten egg and 1 tbsp water., combine 1/4 cup sugar , 2 tsp cinnamon, 1/4 cup very finely chopped walnuts and 2 tbsp melted butter., spread sugar mixture over 1 pastry half ., place remaining pastry half , egg-side-down over filling-topped half., roll gently with rolling pin to seal., cut crosswise into 3/4-inch strips., place 1 inch apart on a parchment-lined baking sheet. (at this point , you may freeze the strips on the baking sheet, then transfer them after an hour to a plastic zip-top bag and freeze for up to two weeks before baking. do not defrost pastry before baking.), brush uncooked pastry twists with egg mixture.

butter twists: rich sour dough recipe made with only 1 tbsp of sugar, granulated sugar, cinnamon twists: add 2-3 tsps of , or to taste, to the sugar before rolling the pastry, nut and fruits twists: sprinkle the pastry with raisins and s or candied fruits to your taste before folding in half and cutting in strips.

all-purpose flour, sugar, baking powder, cream of tartar, salt, firm butter or 1/2 cup margarine, milk, chopped nuts, soft butter, maple syrup, cinnamon, powdered sugar, milk, maple flavoring

caramel topping, butter or margarine, brown sugar, corn syrup, chopped pecans, dough, baking mix, mashed cooked fresh or canned sweet potatoes, milk, butter or margarine - softened, brown sugar

butter, softened, chopped nuts, grated orange peel, honey, ready-to-bake refrigerated buttermilk flaky biscuits, sugar, orange juice, vanilla

all-purpose flour, brown sugar , firmly packed, cinnamon, salt, ground nutmeg, cold butter, cut in pieces, pecans, coarsely chopped, almonds, walnuts, coarsely chopped, apples, peeled, cored and sliced, whole berry cranberry sauce, sugar, all-purpose flour, vanilla extract, cinnamon, cool whip (optional) or vanilla ice cream (optional)