CINNAMON TWISTS - Beth Hendricks

Notes

Combine in electric bread mixer bowl, yeast, warm water, and ½ C. sugar. Melt margarine and add to mixer bowl with beaten eggs. Combine thoroughly 4 cups of the flour, salt, and powdered milk. Mix into mixer bowl. Add enough remaining flour to make a soft dough, still slightly sticky. Knead until dough has air bubbles and is smooth and elastic, about 10 minutes. Cover bowl with wet towel or plastic wrap and let rise once (about 35-45 minutes). Punch down dough and roll out and shape. ROLLING AND COATING INSTRUCTIONS: Grease 2 jelly roll pans, 11 x 17 x 1. Melt butter in a flat bowl. In another flat bowl, mix 3 cups sugar with cinnamon. Roll out dough to about ¾ inch thick. Use a round cutter about 2 ½ inches in diameter (Soup or green bean can open at both ends). Cut out rounds. Take a round and stick your finger into the center, making a shape like a doughnut. Coat “doughnut” with melted butter, then with cinnamon sugar. Twist like a figure 8 and place on a buttered jelly roll pan. (I put 5 twists across and 4 rows down) Let rise in a warm place, covered with a towel, about 30 minutes until finger pressed in stays down. Bake at 400º F for 20 25 minutes. Makes about 40 twists. Note: Mabel's original recipe did not use a bread mixer. She kneaded the dough by hand. Instead of powdered milk, she used ½ cup water with the yeast, and 1 ½ cups scalded milk.