Butter Twists Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight., Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges., Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

Steps:

• 1. Cream butter & add flour.
• 2. Combine egg yolk & sour cream.
• 3. Chill 3-4 hours or overnight.
• 4. Divide dough into 3 parts.
• 5. Roll each into circle 1/8 inch thick.
• 6. Cut each circle into 16 wedges.
• 7. Combine sugar, cinnamon & nuts.
• 8. Sprinkle on wedges & roll each wedge toward the center.
• 9. Bake in preheated 375 oven for 25-30 minutes.

Steps:

• In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside. , Roll dough into a 24x8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times., Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.

Steps:

• Preheat oven to 350°F. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add flour and salt; mix until combined.
• Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
• Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.

Steps:

• 1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. 2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles. 3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. 4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.