Butter Twists Food

MAPLE BUTTER TWIST KUCHEN

Steps:

• Dissolve yeast in warm water.
• Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour.
• Beat until smooth.
• Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
• Place in greased bowl; turn greased side up.
• (At this point dough can be refrigerated 3-4 days.) Cover and let rise in warm place until double, about 1 1/2 hours.
• Punch dough down.
• Divide dough in half, using 1/2 at a time.
• Roll dough into rectangle, 15"x9".
• Cream the filling ingredients together.
• Spread each 15"x9" rolled rectangle with 1/2 of the filling ingredients.
• Roll up, beginning at wide side.
• Pinch edge of dough into roll to seal well.
• Stretch roll to make even.
• With sealed edge down, shape into ring on lightly greased baking sheet.
• Pinch ends together.
• With scissors or sharp knife, make cuts 2/3 of the way through ring at 1" intervals.
• Twist each section on its side with the cut side out.
• Let ring rise until double.
• Bake 20-25 minutes at 350 degrees until top is golden brown.
• While warm, frost with icing.

PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.

PEANUT BUTTER TWISTS

Steps:

• 1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. 2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles. 3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. 4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.

CINNAMON TWISTS

Steps:

• Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
• Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
• Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
• To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
• Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
• Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
• Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
• For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.

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.

BUTTER TWISTS

Steps:

• 1. Cream butter, add the flour.
• 2. Combine with egg yolk & sour cream.
• 3. Chill 3-4 hours or overnight.
• 4. Divide into 3 parts. Roll each into circle, 1/8 inch thick. Cut each circle into 16 wedges.
• 5. Combine sugar, cinnamon & nuts.
• 6. Sprinkle on wedges & roll each up to center.
• 7. Bake in 375 oven for 25-30 minutes.
• 8. Makes about 48 twists.