Tasty Walnut Twists Recipe Video
Ingredients
Dough
2 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
1/3 cup sugar
2 packages instant or quick-rise yeast (4 1/2 teaspoons total)
1 stick (1/2 cup) unsalted butter
1/2 cup milk
1 teaspoon vanilla
3 large eggs
Coating
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
3/4 cup finely chopped walnuts
Read more: http://missoulian.com/lifestyles/food-and-cooking/article_52c84b92-deed-11de-9437-001cc4c002e0.html#ixzz1Sli3dEpE
Directions
Measure the flour by dipping dry measuring cups into the flour container, filling to overflowing, and sweeping off the excess with a straightedge.
In a large bowl, stir together the flour, salt, 1/3 cup sugar and yeast. Cut the butter into pieces and put them into a heatproof bowl or 2-cup glass measure with a pouring spout. Add the milk and microwave on high for 1 minute or until the butter is melted. Add the eggs and whisk them in thoroughly.
Pour the liquid into the dry ingredients and beat vigorously with a wooden spoon – about 30 seconds – to make a smooth, wet, sticky dough. Cover tightly with plastic wrap and let stand at room temperature until dough has doubled in bulk, 30 to 45 minutes.
Adjust an oven rack to the center position and preheat the oven to 375 degrees. Coat two large baking sheets lightly with cooking spray. In a pie plate or cake pan, stir together the 1/2 cup sugar, cinnamon and walnuts.
Using a soupspoon, scoop up a generous tablespoon of dough and push it off with another spoon onto the nut mixture. Toss to coat well, using your fingers or two forks; then stretch the dough to a 7- to 8-inch length and twist into any shape you like. Set the dough on a baking sheet and repeat until all the dough is used, spacing twists about 2 inches apart. You’ll have 10 to 12 twists on each sheet. Cover one sheet loosely with a kitchen towel while the first sheet bakes.
Bake about 15 minutes, until the twists are golden brown. With a wide metal spatula, transfer twists to cooling racks. Uncover the second sheet of twists and bake as before.
Serve warm or at room temperature. These are best when very fresh.
Read more: http://missoulian.com/lifestyles/food-and-cooking/article_52c84b92-deed-11de-9437-001cc4c002e0.html#ixzz1Sli77rOV
In a large bowl, stir together the flour, salt, 1/3 cup sugar and yeast. Cut the butter into pieces and put them into a heatproof bowl or 2-cup glass measure with a pouring spout. Add the milk and microwave on high for 1 minute or until the butter is melted. Add the eggs and whisk them in thoroughly.
Pour the liquid into the dry ingredients and beat vigorously with a wooden spoon – about 30 seconds – to make a smooth, wet, sticky dough. Cover tightly with plastic wrap and let stand at room temperature until dough has doubled in bulk, 30 to 45 minutes.
Adjust an oven rack to the center position and preheat the oven to 375 degrees. Coat two large baking sheets lightly with cooking spray. In a pie plate or cake pan, stir together the 1/2 cup sugar, cinnamon and walnuts.
Using a soupspoon, scoop up a generous tablespoon of dough and push it off with another spoon onto the nut mixture. Toss to coat well, using your fingers or two forks; then stretch the dough to a 7- to 8-inch length and twist into any shape you like. Set the dough on a baking sheet and repeat until all the dough is used, spacing twists about 2 inches apart. You’ll have 10 to 12 twists on each sheet. Cover one sheet loosely with a kitchen towel while the first sheet bakes.
Bake about 15 minutes, until the twists are golden brown. With a wide metal spatula, transfer twists to cooling racks. Uncover the second sheet of twists and bake as before.
Serve warm or at room temperature. These are best when very fresh.
Read more: http://missoulian.com/lifestyles/food-and-cooking/article_52c84b92-deed-11de-9437-001cc4c002e0.html#ixzz1Sli77rOV
Editors Review
Bring a little flair to your dessert table with this nutty recipe. Greg Patent shares a simple walnut-based dessert recipe that are simply tempting and worth bingeing. What's more, this dessert recipe is a great way to get the maximum goodness of walnuts without compromising on taste.Chef
