Butter Nut Twistsbreads 2 pkg 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 teaspoon salt ----FILLING---- 1 lb ground walnuts 2 cup flaked coconut 3/4 cup sugar 3 tablespoon 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 |
