American Bread
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Ortiz, Joe
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Gigi's Cinnamon Twists

 

 

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Gigi's Cinnamon Twists

A 1/4-ounce package active dry yeast
3/4 cup warm (110 to 115 degrees F.) divided
4 to 4 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup warm (110 to 115 degrees F.) milk
1/4 cup (1/2 stick) butter, room temperature
1 egg

Filling:
1/4 cup (1/2 stick) butter
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled in bulk, about 1 hour. Punch down.
Roll the dough into a 16-by-12-inch rectangle. Brush with butter. Combine the brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-by-4-inch strips. Cut each strip into sixteen 4-by-1-inch pieces. Twist and place on greased baking sheets.
Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F. for 15 minutes or until golden. Makes 4 dozen twists.
 

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