GRANDMA'S CINNAMON TWISTS
2 tbls dry yeast
1 pint scalded milk
2 tbls sugar
4 tbls butter
6 cups flour
1 tbls salt
4 eggs, beaten
Mix 1-1/2 cups brown or white sugar with 3 or 4 Tbls cinnamon in bowl. Melt 1 square of butter in pan. Set these aside.
Dissolve yeast and sugar in ½ cup of lukewarm water. Scald milk and pour into large bowl. When cooled to warm, add butter, beaten eggs and 3 cups of flour. Mix until smooth. Cover and let rise until double in bulk. Stir down and add salt and remaining flour or enough flour to knead into soft dough. Knead well in mixer or by hand and let rise until double in bulk.
Option 1:
Pinch off an egg size piece of dough, roll it into a worm shape approx. 6 x ½”, dip in pan of butter, roll in sugar-cinnamon mix and tie in overhand knot. Place on greased pan, let rise to double bulk, then bake at 375 degrees for 20 minutes.
Option 2:
After second rise, split dough into two. Roll half into flat ¼” 14 x 8 inch rectangle. Add melted butter and sprinkle cinnamon sugar mixture on top. Tightly roll up dough in shape of a log and cut into 10-12 pieces. Place in greased round pans or baking sheets. Repeat for second half of dough. Let rise again for 60-90 minutes. Bake at 375 for approx. 15-20 minutes.
Add your favorite vanilla icing if desired.
CREAM CHEESE ICING
2 cups confectioner’s sugar
8 ounces cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
Combine ingredients and stir to soft frosting.
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