Butter Cinnamon And Nutty Fruit Twists |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The rich sour cream dough is used for these variations. I like something different especially for holiday breakfasts. Ingredients:
butter twists: rich sour dough recipe made with only 1 tablespoon of sugar |
2-3 cups of granulated sugar |
cinnamon twists: add 2-3 tsps of cinnamon, or to taste, to the sugar before rolling the pastry |
nut and fruits twists: sprinkle the pastry with raisins and nuts or candied fruits to your taste before folding in half and cutting in strips. |
Directions:
1. On a lightly floured board, roll the chilled dough into a rectangle about 1/3 inch thick. Sprinkle generously with sugar. Fold the dough in thirds, like a business letter.
2. Wrtap in floured foil or parchment paper and refrigerate for 20 minutes.
3. Place the pastry with one of the open ends facingf you and roll again to a 1/3 inch thickness. Sprinkle with sugar and fold again. Chill repeat the procedure one more time.
4. Divide the dough in half and roll into 8X16 inch rectangles.
5. Sprinkle with sugar and fold in half to make 4X16 inch rectangles. Cut in strips 1 inch wide and 4 inches long.
6. Dip the strips in sugar, twist the ends, and chill for 30 minutes.
7. Preheat oven 375 degrees.
8. Place the strips on ungreased baking sheets and press the ends down.
9. Bake for 20 minutes or until golden.
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