Lemon yogurt twists

Yield: 50 Servings

Measure Ingredient
3½ cup All-purpose flour or
\N \N Unbleached flour
1 teaspoon Salt
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 \N Egg; beaten
1 teaspoon Lemon rind; grated
½ \N To 1 cup sugar
\N \N Nutmeg

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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