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Swiss Lemon Twist Recipe
|Scalded milk||3⁄4 Cup (12 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Tablespoon (1 Envelope)|
|Warm water||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten (Save Out 2 Tablespoon For Glazing)|
|Lemon||1⁄2 , rinded and juiced|
|Whole wheat flour||4 1⁄2 Cup (72 tbs)|
Calories 212 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 4.1 g20.6%
Trans Fat 0 g
Cholesterol 42.6 mg
Sodium 16.7 mg0.7%
Total Carbohydrates 33 g10.9%
Dietary Fiber 4.8 g19%
Sugars 5.9 g
Protein 7 g13.2%
Vitamin A 4.4% Vitamin C 2.4%
Calcium 3.2% Iron 9.6%
*Based on a 2000 Calorie diet
Let cool to lukewarm.
Soften the yeast in the water and add, with the eggs, lemon juice and rind, to the lukewarm milk mixture.
Add the flour, one cup at a time, mixing well after each addition.
Turn out on floured board and knead until smooth and elastic (8 to 10 minutes).
Place in a greased bowl, turn to grease top, then cover.
Let rise in warm place until double (about 1 hour).
Turn out on floured surface, punch down and knead 1 to 2 minutes.
Form into 3 ropes, braid together and lay on greased cookie sheet.
Glaze with reserved egg, cover and let rise again until almost double (about 45 minutes).
Bake at 325°F for 10 minutes and 350°F for 30 to 35 minutes.