POPPY SEED-LEMON TWISTS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 twists
Number Of Ingredients 19
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
- Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
- Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
- Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
BUTTER NUT TWISTS
My mother has been using this recipe for the last 45 years for special occasions and the holidays. She taught my sister and me how to make the twists so we can carry on the tradition for our families. -Joyce Hallisey, Mt. Gilead, North Carolina
Provided by Taste of Home
Time 45m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight., Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges., Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON COCONUT TWISTS
Marjorie Johnson, of Robbinsdale, Minnesota created this recipe as an alternative to caramel & cinnamon rolls. She received the White Wheat Award for it in the first-ever National Festival of Breads bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat. Thank you, Ms. Marjorie!
Provided by Busters friend
Categories For Large Groups
Time 3h15m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 18
Steps:
- In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes.
- Stir in sour cream, dry milk, eggs, butter, sugar, salt, white whole wheat flour and bread flour.
- With dough hook, knead on low speed 5 minutes.
- Put dough into a greased bowl, cover, let rise till double.
- Punch down dough.
- Roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips.
- In a 9-inch glass pie plate melt butter.
- In a second pie plate, combine pudding and pie mix and coconut.
- Dip each strip in melted butter, then into coconut mixture.
- Twist and hold one end of strip down on greased baking sheet for the
- center of the roll and curl the strip around center, tucking end under.
- Place remaining butter or coconut mixture on top of twists.
- Cover twists, let rise in warm place until double.
- Bake in preheated 350°F oven 10 to 15 minutes, or until golden brown.
- Remove rolls to a wire rack.
- For frosting, combine confectioners' sugar, lemon extract, almond extract and cream until frosting is smooth and of spreadable consistency.
- Frost warm rolls.
- Makes 18 rolls.
Nutrition Facts : Calories 358.6, Fat 12.6, SaturatedFat 7.8, Cholesterol 48.2, Sodium 292.7, Carbohydrate 54.7, Fiber 2.5, Sugar 16.4, Protein 7.8
LEMON PECAN TWISTS
Make and share this Lemon Pecan Twists recipe from Food.com.
Provided by Rhodes Bake-N-Serv
Categories Dessert
Time 35m
Yield 8 Twists, 8 serving(s)
Number Of Ingredients 8
Steps:
- Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24x9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Combine icing ingredients until smooth. Drizzle over twists.
Nutrition Facts : Calories 305.1, Fat 12.3, SaturatedFat 3.9, Cholesterol 11.9, Sodium 253.3, Carbohydrate 46.3, Fiber 2, Sugar 25, Protein 4.2
LEMON AND ANISE SUGAR TWISTS
These easy-to-make treats are delicious on their own or with fresh fruit. Keep them in mind for a hostess gift.
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Sprinkle work surface with sugar. Set pastry atop sugar and roll out to thickness of 1/8 inch. Brush with egg glaze. Combine 3 tablespoons sugar and lemon peel in small bowl. Sprinkle over pastry. Sprinkle with aniseed. Cut pastry crosswise into 1-inch-wide strips. Pick up each pastry strip, twist several times and place on ungreased cookie sheet, pressing ends onto sheet. Bake until golden brown and crisp, about 20 minutes. Cool pastries on rack.
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