|-JUDI M. PHELPS|
|3½ cup||All-purpose flour or|
|1 cup||Butter or margarine|
|1 pack||Active dry yeast|
|¼ cup||;warm water (105 degrees F. to 115 degrees F.)|
|½ cup||Lemon yogurt|
|1 teaspoon||Lemon rind; grated|
|½||To 1 cup sugar|
Mix together flour and salt. Cut in butter. Dissolve yeast in water. Set aside for 5 minutes until bubbly. Add yeast, yogurt, egg and rind to flour, mixing well. Dough will be somewhat sticky. Wrap in wax paper and chill for about 2 hours.
Roll half the dough on a lightly sugared board into an 8x16-inch rectangle. Fold ends toward center, overlapping. Sprinkle with sugar. Roll again to same size and repeat. Repeat a third time, ending in the rectangle. Cut into 1x4-inch strips. Sprinkle with nutmeg. Twist ends into opposite directions, stretching slightly.
Place on lightly greased cookie sheets or bend into the shape of a horseshoe. Bake at 375 degrees F. for 10 to 15 minutes or until lightly browned.
Tips: Plain yogurt can be substituted. The dough can be chilled overnight if more convenient. Add 1 cup currants to the dough and sprinkle with nutmeg and cinnamon sugar for variety.
Source: My Great Recipes
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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