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Citrus Cranberry Twists Recipe
|All-purpose flour||2 3⁄4 Cup (44 tbs) (Divided)|
|Instant nonfat dry milk powder||2 Tablespoon|
|Ground cardamom||1⁄2 Teaspoon|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Unsweetened orange juice||3⁄4 Cup (12 tbs)|
|Brown sugar||3 Tablespoon|
|Unsalted margarine||2 Tablespoon|
|Egg||1 , lightly beaten|
|All-purpose flour||1⁄4 Cup (4 tbs) (Divided)|
|Vegetable cooking spray||1|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange rind||3 Tablespoon|
|Chopped cranberries||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Cranberry juice cocktail||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2332 Calories from Fat 309
% Daily Value*
Total Fat 35 g54%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 218.3 mg
Sodium 1262.3 mg52.6%
Total Carbohydrates 444 g148.1%
Dietary Fiber 19.5 g77.9%
Sugars 126.7 g
Protein 59 g118.8%
Vitamin A 30.9% Vitamin C 282.1%
Calcium 52.7% Iron 113.9%
*Based on a 2000 Calorie diet
Combine orange juice, brown sugar, and margarine in a saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool to 120° to 130°.
Add orange juice mixture to flour mixture, beating at low speed of an electric mixer until blended.
Beat 2 minutes at medium speed.
Add egg; beat 3 minutes at medium speed.
Gradually stir in enough of the remaining 3/4 cup flour to make a soft dough.Sprinkle 3 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until dough is doubled in bulk.
Punch dough down; sprinkle remaining 1 tablespoon all-purpose flour evenly over work surface.
Turn dough out onto floured surface, and roll to an 18- x 15-inch rectangle.
Combine 1/4 cup sugar and orange rind in a small bowl, stirring well; sprinkle over dough.
Sprinkle chopped cranberries over dough.
Fold dough in thirds lengthwise; cut into 22 (3/4-inch) strips.
Twist each strip twice, and place 2 inches apart on baking sheets coated with cooking spray.
Cover dough, and let rise in a warm place, free from drafts, 1 hour or until dough is doubled in bulk.
Bake at 350° for 10 to 12 minutes or until twists are golden.
Remove twists from baking sheets; place on wire racks.
Combine cranberry juice and cornstarch in a small saucepan; stir well.
Cook over medium heat, stirring constantly, until thickened.
Drizzle over warm twists.