Yield: 30 twists
|4½ cup||Flour, sifted|
|¾ cup||Butter or margarine|
|⅔ cup||Butter or margarine|
|¼ cup||Light corn|
|½ cup||Brown sugar *2|
|1 teaspoon||Cinnamon, ground|
|1 pack||Dry active yeast|
|¼ cup||Water, warm|
|3 eaches||Egg yolks, beaten|
|1 cup||Milk *1|
|1½ cup||Sugar, light brown *2|
|1 cup||Walnuts, chopped|
*1 the milk should be scalded and cooled to lukewarm.
*2 firmly packed
Combine flour, sugar and salt in mixing bowl. Cut in butter until size of small peas.
Sprinkle yeast on warm water; stirring to dissolve. Add to flour mixture along with beaten egg yolks and milk. Beat until thoroughly mixed and smooth. Cover bowl and chill overnight.
When ready to bake, prepare caramel by melting butter in small sauce pan. Stir in syrup. Spread mixture in bottom of two 15½ x 10 ½ x 1 jelly roll pans. Sprinkle ¾ c brown sugar and ½ c chopped nuts evenly in each pan.
To make filling mix brown sugar and cinnamon. Divide into thirds.
Cut dough into three equal parts for easy handling roll each third into a 15 x 10 inch rectangle. Brush center lengthwise third of each rectangle with soft butter then sprinkle with filling mixture.
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: butter here :
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Fold a third of each rectangle over the third and sprinkle with filling mixture (⅓ for each rectangle of dough). Fold remaining third over 2 layers. Cut crosswise into one inch strips.
Grasp ends of strips firmly and twist in opposite directions, sealing ends in an shape. Place strips in pan about 1 inch apart and allow to rise 30 minutes in a warm place.
Bake in 350 F. oven for about 25 minutes. Invert pans immediately on large sheets of foil, allowing pans to remain inverted about 1 minute before removing.
ME> * COPIED Submitted By COOKING On 12-07-95