Yield: 50 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 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@...