Butter Nut Twists Recipe
Yield: 60 ServingsRecipe by luhu.jp
Ingredients:
2 package: Active dry yeast,
1/4 cup: Warm water, 110 to 115 F
1 cup: Butter,
4 cup: All-purpose flour,
2: Eggs, beaten
3/4 cup: Sour milk*,
1/3 cup: Sugar,
1/2 tsp: Salt,
FILLING
1 lbs: Ground walnuts,
2 cup: Flaked coconut,
3/4 cup: Sugar,
3 tbsp: Butter, melted
Directions:
Dissolve yeast inwater, set aside. In a large bowl, cut butter into
flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar
and slt; mix lightly. Divide dough into thirds. Cover and refrigerate
overnight. Take out one piece at a time from refrigerator; roll out
on a sugared board to a 12x9-inch rectangle. Combine all filling
ingredients. Sprinkle 1/3 cup filling on half of the 12-inch edge of
dough. Fold over lengthwise and seal, forming a 12x4 1/2-inch
rectangle. Pat out to press filling into dough. Sprinkle another 1/3
cup of filling on half of the 12-inch edge of dough. Fold over
lengthwise, forming a 12x2-inch rectangle. Pat down to 12x4-inches.
Slice 1/2-inch pieces down the 12-inch side of the dough. Repeat with
remaining two portions of dough. Twist each slice and roll in
remaining filling. Place on greased baking sheets. Bake at 350
F for
15-18 minutes or until golden brown. Serve warm or cool. (*To sour
milk, place 2 tablespoons white vinegar in a measuring cup. Add
enough milk to equal 3/4 cup.)
Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94
Source from luhu.jp
flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar
and slt; mix lightly. Divide dough into thirds. Cover and refrigerate
overnight. Take out one piece at a time from refrigerator; roll out
on a sugared board to a 12x9-inch rectangle. Combine all filling
ingredients. Sprinkle 1/3 cup filling on half of the 12-inch edge of
dough. Fold over lengthwise and seal, forming a 12x4 1/2-inch
rectangle. Pat out to press filling into dough. Sprinkle another 1/3
cup of filling on half of the 12-inch edge of dough. Fold over
lengthwise, forming a 12x2-inch rectangle. Pat down to 12x4-inches.
Slice 1/2-inch pieces down the 12-inch side of the dough. Repeat with
remaining two portions of dough. Twist each slice and roll in
remaining filling. Place on greased baking sheets. Bake at 350
F for
15-18 minutes or until golden brown. Serve warm or cool. (*To sour
milk, place 2 tablespoons white vinegar in a measuring cup. Add
enough milk to equal 3/4 cup.)
Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94
Source from luhu.jp
Tags
: breads