 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 30 |
|
Folks like these tender twists because they aren't rich or overly sweet. I usually double the recipe to feed our five eager eaters and fill holiday gift plates for friends. Ingredients:
3-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons plus 1 cup sugar, divided |
1 teaspoon salt |
1/2 cup cold butter, cubed |
1/2 cup shortening |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 eggs, lightly beaten |
1/2 cup sour cream |
2-1/2 teaspoons vanilla extract, divided |
red and green or multicolored nonpareils |
Directions:
1. In a large bowl, combine the flour, 2 tablespoons sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs.
2. In a small bowl, dissolve yeast in warm water. Add the eggs, sour cream and 1 teaspoon vanilla. Stir into flour mixture; beat until smooth. Cover and refrigerate overnight.
3. Punch dough down; divide in half. Combine remaining sugar and vanilla; sprinkle some over work surface. Roll each portion of dough into a 15-in. x 5-in. rectangle. Fold in thirds; sprinkle with additional sugar mixture. Repeat rolling and folding twice.
4. Cut into 5-in. x 1-in. strips. Sprinkle with nonpareils; press down lightly. Twist and place on greased baking sheets. Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
|
|