Title: Butter Nut Twists
Categories: Breads, Cookies
Yield: 60 Servings
2 pk Active dry yeast
1/4 c Warm water (110-115°F)
1 c Butter
4 c All-purpose flour
2 Eggs, beaten
3/4 c Sour milk*
1/3 c Sugar
1/2 ts Salt
--------------------------FILLING--------------------------
1 lb Ground walnuts
2 c Flaked coconut
3/4 c Sugar
3 tb Butter, melted
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 1/3 cup filling on half of the 12-inch edge
of dough. Fold over lengthwise and seal, forming a
12x4 1/2-inch rectangle. Pat out to press filling into
dough. Sprinkle another 1/3 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 1/2-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°F for 15-18 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 3/4 cup.)
Recipe by Joyce Hallisey, Mt. Gilead, North Carolina
