Butter Nut Twists
Source of Recipe
Janice Hallisey
List of Ingredients
2 packages active dry yeast
1/4 cup warm water (105-110 degrees)
1 cup butter
4 cups flour
2 beaten eggs
3/4 cup sour milk
1/3 cup sugar
1/2 teaspoon salt
FILLING:
1 pound ground walnuts
2 cups flaked coconut
3/4 cup sugar
3 tablespoons butter, melted
Recipe
Dissolve yeast in water, set aside. In a large bowl, cut butter into flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and salt; 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 350ºF 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.)
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