Butter Nut Twists Food

BUTTER NUT TWISTS

Steps:

• Dissolve yeast in water, set aside. In a large bowl, cut butter into flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and salt; 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 ⅓ cup filling on half of the 12-inch edge of dough. Fold over lengthwise and seal, forming a 12x4½-inch rectangle. Pat out to press filling into dough. Sprinkle another ⅓ 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 ½-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 350℉ (180℃) for 15 to 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 ¾ cup.)

BUTTER TWISTS

Steps:

• Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add salt and flour; mix until combined.
• Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
• Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks.

PEANUT BUTTER TWISTS

Steps:

• Pre-heat the oven to 220 degrees. Unroll the pastry and cut it in half. Set 1 half aside.
• On the remaining half, spread peanut butter all over. You can make this as thick as you like.
• Grate the chocolate over the peanut butter.
• Place the remaining pastry on top of the peanut butter and chocolate pastry half.
• Cut lengthways into 1cm slices. Holding each end, twist the pastry and curl it into a circular shape.
• Egg wash the pastry and put in the oven to bake for 15 minutes or until golden brown.

PEANUT BUTTER TWISTS

Steps:

• In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside. , Roll dough into a 24x8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times., Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists.