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Apple Cinnamon Twists Recipe
|All purpose flour/Unbleached flour||5 1⁄2 Cup (88 tbs) (Pillsbury's Best ®)|
|Salt||1 1⁄2 Teaspoon|
|Active dry yeast||1⁄2 Ounce|
|Milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs) (Parkay ®)|
|Honey||1⁄4 Cup (4 tbs)|
|Raisins||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cinnamon||2 1⁄2 Teaspoon|
|Chopped peeled apple||1 Cup (16 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted (Parkay ®)|
|Finely chopped nuts||1 1⁄2 Cup (24 tbs)|
|Powdered sugar||1 Cup (16 tbs), sifted|
Calories 310 Calories from Fat 86
% Daily Value*
Total Fat 9 g14.6%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 18.6 mg
Sodium 165.8 mg6.9%
Total Carbohydrates 52 g17.2%
Dietary Fiber 2.2 g8.7%
Sugars 26.1 g
Protein 6 g12.4%
Vitamin A 3.9% Vitamin C 0.79%
Calcium 4% Iron 9.5%
*Based on a 2000 Calorie diet
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 2 cups flour, salt and dry yeast; blend well.
In small saucepan, heat milk, water, 1/4 cup margarine and honey to very warm (120 to 130Â°F.).
Add warm liquid and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in raisins and 2 1/2 cups flour to form a stiff dough.
On floured surface, knead in up to 1 cup flour until dough is smooth and elastic, about 10 minutes.
Cover loosely with plastic wrap and cloth towel; allow to rest 20 minutes.
In large bowl, combine 1 1/2 cups sugar, cinnamon and apples, Punch down dough.
Divide dough into 2 parts.
Roll out half of dough to 12-inch square; brush with 2 tablespoons melted margarine.
Sprinkle 1/2 of apple mixture on center third of dough; sprinkle with 1/4 of nuts.
Fold 1/3 of dough over nuts.
Sprinkle with 1/4 of apple mixture; sprinkle with 1/4 of nuts.
Fold remaining Third of dough over nuts.
Cut crosswise into 1-inch strips.
Twist each strip in opposite direction.
Place in prepared pan.
Repeat with remaining dough and filling.
Cover loosely with plastic wrap.
Refrigerate 2 to 24 hours.
Heat oven to 375Â°F.
Remove plastic wrap from rolls; let stand at room temperature 10 minutes.
Bake for 30 to 40 minutes or until deep golden brown and rolls sound hollow when lightly tapped.
[If rolls become too brown, cover with foil last 10 minutes.)
Remove from pans immediately; turn upright onto cooling rack.
In small bowl, combine glaze ingredients.
Drizzle over warm rolls.
Pillsbury's BestÂ® Bread Flour can be substituted for all purpose or unbleached flour.
Self-rising flour is not recommended.
HIGH ALTITUDE-Above 3500 Feet: Bake at 375Â°F. for 45 to 55 minutes