Cinnamon Twist
2014-08-06 15:08:46
Yields 12
This is a great dish to make for and with the kids!
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Ingredients
- FLOUR, A.P. 2 CUPS
- SALT 1 TSP
- BAKING POWDER 1 TBSP, 1 tsp.
- (IF USING SELF RISING FLOUR omit salt Add 1 tsp. BAKING POWDER)
- SUGAR, POWDERED 1 TBSP.
- SHORTENING 1/3 CUP
- BUTTERMILK 1 CUP
- (OR 1 CUP MILK AND 1 TBSP. VINEGAR, MIXED TOGETHER, LET STAND 15 MINUTES)
- BUTTER, MELTED 1/2 CUP
- Sugar, granulated 1/2 cup
- Cinnamon 1-1/4 tsp
- Powdered sugar 1 cup
- Hot water 1 Tbsp
Instructions
- SIFT TOGETHER. flour, salt, baking powder, and powdered sugar.
- USING 2 BUTTER KNIVES, CUT THE SHORTENING INTO THE FLOUR UNTIL THE SHORTENING IS PEA SIZE.
- DD BUTTERMILK TO FLOUR MIXTURE, MIX BY HAND ONLY UNTIL INCORPORATE. ( DO NOT OVER MIX)
- 4. PLACE DOUGH ON A WELL FLOURED SURFACE. SPRINKLE SOME FLOUR ON TOP OF DOUGH. PRESS DOUGH OUT SLIGHTLY; FOLD RIGHT OVER LEFT, LEFT OVER RIGHT, FRONT OVER BACK, BACK OVER FRONT. TURN DOUGH OVER, TUCKING IN ANY LOOSE DOUGH HANGING OUT.
- 5. ROLL OUT into a rectangle, about 16 inch wide, 12 inch height, 1/8 INCH THICK. Fold the edges until you have a fairly straight rectangle.
- BUTTER, MELTED 1/2 CUP
- Sugar, granulated 1/2 cup
- Cinnamon 1-1/4 tsp
- 6. Spread 1/2 of the butter evenly over dough. Combine sugar & cinnamon, sprinkle evenly over butter.
- 7. From the top, ( fold like a 1/3 folded letter)fold the dough 1/3 over the other dough, then fold the folded dough over the remaining 1/3 of dough.
- 8. Cut the dough into 1 inch strips. Holding the folded end in your hand , pull the dough slightly and gently twist 2 times. Place on buttered sheet pan
- 9. BAKE AT 450F FOR 8-9 minutes or until golden brown, REMOVE FROM OVEN, BRUSH WITH BUTTER.
- Combine water with sugar, drizzle over hot cinnamon twist.
Notes
- MAKE SURE THE OVEN IS 450F BEFORE YOU PUT THE CINNAMON TWIST
- DO NOT OVER MIX.
From The Chef To You http://fromthecheftoyou.com/