Butter Nut Twists Recipe
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Ingredients : Butter Nut Twists Recipe
2 package Active dry yeast
1/4 cup Warm water (110ø to 115øF)
1 cup Butter
4 cup All-purpose flour
2 Eggs, beaten
3/4 cup Sour milk*
1/3 cup Sugar
1/2 tsp Salt
FILLING
1 lb Ground walnuts
2 cup Flaked coconut
3/4 cup Sugar
3 tbsp 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 1/3 cup filling on half of the 12-inch edge of
dough. Fold over lengthwise and seal, forming a 12x4 1/2-inch
rectangle. Pat out to press filling into dough. Sprinkle another 1/3
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 1/2-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 3/4 cup.)
Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94
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