DANISH COFFEE TWIST
List of Ingredients
1 pkg. dry
yeast 1 tsp. salt
1/4 c. warm water
1/4 tsp. cinnamon
1/2 c. milk 1 T.
soft butter
1/4 c.+ 3 T. sugar 2 T.
shortening
1 3/4 c. sifted flour 1
egg
Glaze:
2 T. sugar 1/4 c. honey
1
T. butter 1/4 c. slivered, blanched
almonds
Recipe
Combine yeast and water, stirring until dissolved.
Scald milk, add 1/4
c. sugar, salt and shortening. Cool until just
warm. Stir in 1 c. flour,
yeast, and egg, and beat well. Stir in 1
1/2 c. flour. Use remaining
flour in kneading. Knead approximately
5 minutes, making a soft dough.
Shape into a smooth ball. Place in
greased bowl, cover and let rise in a
warm place until doubled (2
hours). Punch down, cover and let rest 5
minutes. Mix 3 T. sugar,
and cinnamon. Flatten dough, roll out to 6 inches
wide by 1/4 inch
thick. Spread with butter, sprinkle with cinnamon mix.
Roll up to
make a long, slender roll, sealing edges. Twist roll by
pushing ends
in opposite directions. Lift to a lightly greased baking
sheet and
shape into a large pretzel, tucking ends under to prevent
untwisting.
Cover and let rise until double (1 hour). Bake at 350F for
25-30
minutes.
Combine 2 T. sugar, honey and butter, bring to a boil
stirring
constantly. While glaze is still hot, brush over twist as
soon as it comes
from oven. Sprinkle with almonds. Remove to
cooling rack.
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