taco bell's cinnamon twists (angel wings)

Categories
Breads
Tex-mex
Copycat
Yield
1 Servings
MeasureIngredient
  WALDINE VAN GEFFEN
  VGHC42A-----
Eggs yolks -- well beaten
5 tablespoons Sour cream
5 tablespoons Sugar
1 tablespoon Almond extract
¼ teaspoon Salt
2½ cup Flour

Combine all, adding each item as listed, and enough more flour so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to paper-thin. Use lightly floured working surface.

Cut into strips 2"x5" and arrange in single layer on oiled cookie sheets. Bring enough oil to 400~ in deep heavy saucpan, at least 3" deep. As you drop the dough into oil, make a 1" slit down center of each and draw the opposite ends of the strip through the slit.

They'll fall to the bottom but will surface in a few seconds as they brown, about 2 minutes. Lift out with tongs and drop into large grocery sack containing about 1 lb of 10-X powdered sugar. Source: Gloria Pitzer's Secret Recipe Newsletter.

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