No-Knead Water-Rising Twists
Source of Recipe
Pillsbury ?
2 1/2 cups Pillsbury's Best All-Purpose Flour -- Or
Unbleached Flour
1 cups Sugar
1 Tsp Salt
1 Pkg Active Dry Yeast
3/4 cups Milk
1/2 cups Margarine -- Or
Butter
1 Tsp Vanilla
2 Eggs
1/2 cups Chopped Nuts
1/2 cups Sugar
1 Tsp Cinnamon
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 cup flour, 1/2 cup sugar; salt and yeast; blend well.
In small saucepan, heat milk and margarine until very warm (120 to 130F).
Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed.
Stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place ( 80 to 85F) until light and doubled in size, about 30-40 minutes. Dough will be sticky.
Grease cookie sheet. In small bowl combine nuts, 1/2 cup sugar and cinnamon; blend well.
Drop about 1/4 cup dough into nut-sugar mixture; thoroughly coat.
Stretch to about an 8-inch length;form into desired shape. Place on prepared cookie sheet. Repeat with remaining dough.
Cover; let rise 15 minutes.
Heat oven to 375F.
Bake 8-16 minutes or until light golden brown.
Immediately remove from cookie sheet. Serve warm.
Makes 12 twists.
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