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BUTTER NUT TWISTS
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Active dry yeast
1/4 c Warm water (110ø to 115øF)
1 c Butter
4 c All-purpose flour
2 Eggs, beaten
3/4 c Sour milk*
1/3 c Sugar
1/2 ts Salt
-----FILLING-----
1 lb Ground walnuts
2 c Flaked coconut
3/4 c Sugar
3 tb Butter, melted
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 350øF 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
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