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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 30 |
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These tender twists are fantastic with fresh-brewed coffee. Although the recipe makes a big batch, the treats never seem to last long at our house. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 cups warm buttermilk (110° to 115°) |
1/2 cup butter, softened |
6 tablespoons sugar |
2 eggs |
2 teaspoons salt |
1/2 teaspoon baking soda |
7-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, melted |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
glaze: |
1 cup confectioners' sugar |
1 tablespoon butter, melted |
1 tablespoon hot water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. 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 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
4. Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists. Yield: 2-1/2 to 3 dozen.
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