Butter nut twists

Yield: 60 servings

Measure Ingredient
2 packs Active dry yeast
¼ cup Warm water (110ø to 115øF)
1 cup Butter
4 cups All-purpose flour
1 pounds Ground walnuts
2 cups Flaked coconut
2 \N Eggs, beaten
¾ cup Sour milk*
⅓ cup Sugar
½ teaspoon Salt
¾ cup Sugar
3 tablespoons 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 ⅓ cup filling on half of the 12-inch edge of dough. Fold over lengthwise and seal, forming a 12x4½-inch rectangle. Pat out to press filling into dough. Sprinkle another ⅓ 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 ½-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 ¾ cup.)

Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94

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