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|Recipe courtesy North Dakota Wheat Commission|
|1/4 cup warm water (105-115 degrees)
1 package active dry yeast
3/4 cup cultured sour cream
3 tablespoons soft margarine, divided
1/8 teaspoon soda
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
3 cups all purpose flour or bread flour
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 cup chopped nuts, optional
|In saucepan or microwave, warm sour cream and 2 tablespoons margarine to 85 degrees. In medium-size mixing bowl, dissolve yeast in water. Add sour cream mixture, soda, salt, sugar, egg and 2 1/2 cups flour; stir until well mixed. Add rest of flour as needed to make a stiff dough.
Turn dough unto lightly floured board and knead l minute until dough is smooth. Roll into 24 x 6 inch rectangle. Spread dough with 1 tablespoon margarine. Mix brown sugar with cinnamon and almonds; sprinkle on 1/2 of rectangle. Fold half of dough over the half with sugar mixture. (Dough will be 24 x 3 inches.)
Cut into 24 1-inch strips. Holding strip at both ends, twist in opposite directions. Bring edges together and seal. Place on greased baking sheet 2 inches apart.
Cover, let rise in warm place 1 hour. Bake at 375 degrees 12 to 15 minutes or until light brown. May be glazed with powdered sugar icing.
Makes 24 twists.
|Without nuts, each provides 97 calories; 2g protein; 15g carbohydrate; .5g dietary fiber; 12mg cholesterol; 2g total fat, 73mg sodium.|