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Northumberland Twists




Source of Recipe


The Foody


List of Ingredients




Makes 30-36

450g (1lb) Strong Plain Flour
150ml (¼ pint) Water, warm
110g (4oz) Butter, melted
50g (2oz) Caster Sugar, plus extra for sprinkling
15g (½oz) Yeast (or equivalent Dried Yeast)
3 tbsp Sherry

Recipe



Pre-heat oven to 190°C; 375°F: Gas 5.
Dissolve the sugar in a little of the water and use to mix the yeast into a smooth thin paste, then add to the remaining water.
Allow to stand for a few minutes until frothy.
Sieve the flour and sugar together in a warm bowl, then add the melted butter and yeast liquid, mixing thoroughly.
Turn out onto a lightly floured surface, knead for at least 5 minutes, until it becomes a smooth, elastic dough.
Shape into a ball and place in a lightly greased bowl and cover.
Allow to stand in a warm place for an hour, or until doubled in size.
Knock back and knead briefly.
Roll out, cut into strips approx. 10cm (4 inches) long and 1cm (½ inch) wide.
Twist each strip a little and place on well greased baking trays.
Brush with sherry, sprinkle with caster sugar.
Bake for 20-25 minutes until golden.
Serve freshly baked and slightly warm.