How To make Sugar Twists
1 pk Yeast
1/4 c Warm water
3 1/2 c Flour
1 t Salt
1/2 c Butter
1/2 c Crisco
2 Eggs beaten
1 t Vanilla
1/2 c Sour cream, do not use lite
-sour cream it is not thick Enough Vanilla Sugar: 2 ts Vanilla
1 1/2 c Sugar (Can use lessor use
-left over sugar in
something else.) Soften yeast in warm water, sift flour and salt in mixing bowl. Cut in butter and shortning until size of peas. Blend eggs, sour cream, 1 tsp vanilla, yeast and water together. Add to dry mixture gently so that you keep the butter in little chunks. Chill, wrapped in plastic wrap for two hours or up to 4 days.
Divide into two balls. For each ball,roll out into a 6 x 12 inch rectangle. Sprinkle with some of the
vanilla sugar, fold in thirds, turn. Do this three or four times.Roll out one more time and cut into 12 equal strips 1 X 6 inches. Twist, roll in vanilla sugar and put on cookie sheet. Do the second ball or save it for another day. The recipe makes about 24 twists. I tried the recipe using "lite" sour cream and it was too sticky. The dough should not need any flour because you are using the sugar to keep the dough from sticking to the board. Bake at 375 for 15 to 20 min.These should be lightly browned, do not overcook. You will notice that there are little layers of dough with sugar in between. Enjoy! Emily Jorge
How To make Sugar Twists's Videos
Baking for Beginners - Cinnamon Twists
Found some ready made puff pastry in my local supermarket and tried out some cinnamon twists!
Perfect as a breakfast treat, the kids loved these!
All you need is ...
1 ready made puff pastry
30g melted butter
30g caster sugar
30g brown sugar
(or 60g of just caster sugar)
10g ground cinnamon
As you can see in the video I prepared way too much sugar mixture originally but we used the excess on french toast!
If you enjoyed these why not try our easy shortbread...
And dont forget to check out our business page....
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This video does not contain any paid promotion but i do highly recommend the products used.
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Braided Cinnamon Rolls! Cinnamon Twists | Yeast Bread
Make your own cinnamon rolls in a new way!
Cinnamon Roll Recipe
Cream Cheese Frosting
1/2 brick of cream cheese warmed
1tsp vanilla extract
1-1.5 cups powdered sugar
optional: heavy cream or half n half 1T to make thinner frosting
Music by FASSounds
#baking #dessert #bread #recipe #delicious #easyrecipe
Cinnamon Donut Twists! tutorial #Shorts
How to make cinnamon doughnut Twists with 2-Ingredient dough!
I'm Eloise from Fitwaffle Kitchen! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
I’m absolutely loving trying different things with this 2-ingredient dough right now! ????
After making the pretzel bites I wanted to see how something bigger would turn out! So behold ????
These are kind of half doughnut-half pretzel, slightly chewier than a doughnut, but without the crust of a pretzel ???? and absolutely delicious!!
Sound on for full instructions ????
All you need is:
Dough:
180g Greek yoghurt
150g self raising flour
Egg wash (whisk together with a fork):
1 egg
1 tbsp water
20g melted butter
Cinnamon sugar:
70g granulated sugar
1 tsp cinnamon
Bake 160C 10-15 mins until light brown on top. The longer you cook them for, the chewier/more pretzel like they will be ????
Happy baking everybody! Enjoy ❤️
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #recipe #brownie #chocolate
Bacon Twists
Caramelized brown sugar and a kick of heat with cayenne pepper is a mouth-watering combination to twist into tender-crisp oven-baked bacon. The results are sweet, spicy, and the perfect in-between of chewy and crispy bacon twists.
RECIPE AND INSTRUCTIONS! -
Ingredients
2 pounds thick-cut bacon
2 Tablespoons brown sugar
2 teaspoons cayenne pepper
Instructions
Preheat the oven to 400F. Line a large baking tray with a piece of parchment paper.
Twist each slice of bacon as tightly as possible and arrange them next to each other on the prepared tray.
Sprinkle the brown sugar and cayenne pepper evenly on top of the twisted bacon.
Bake for 20 minutes, then flip the bacon and bake for another 20 minutes or until crispy.
Notes
You can drain off excess grease by transferring the cooked bacon to a wire rack placed over a baking tray or a paper towel-lined plate.
Feel free to play with the amounts of brown sugar and cayenne pepper to suit your tastes! This recipe yields bacon with a good balance of sweet and spicy flavors.
If you can’t find parchment paper that can withstand this temperature, you can use foil or a silpat baking mat to line your baking tray instead. You could also leave the tray unlined, but the caramelized sugar will likely be hard to scrub off.
Fried twists: very soft and super greedy!
INGREDIENTS
250ml (1 cup) milk
7g dry yeast
1 egg
30g (2 tbsp) sugar
450g (3 ¼ cups) flour
1 tsp salt
50g (3 tbsp) butter
Granulated sugar for coating
METHOD
In a bowl mix together almond milk with sugar, yeast, and egg. Add in flour and salt. Cover for 20 minutes.
Mix in butter and let it rise for 1 hour.
Roll out the dough and divide it into 12 pieces, roll the ends and seal them.
Cover for 15 minutes and fry in the hot oil until golden brown.
Cover with sugar.
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Cinammon Sugar Donut Twists Recipe
???? BROWSE MY KITCHENWARE -
❤️ SUPPORT ME ON PATREON -
???? PRINTABLE RECIPE -
Twisted donuts (香软麻花) are one of those foods that every time I say I should not eat, I can never help myself. It is so hard to resist crispy and fluffy sweets.
INGREDIENTS (makes 6 donuts)
2/3 cup (160g) of whole milk
2 tsp (6g) of yeast
2.5 tbsp (55g) of honey
1/2 tsp (3g) of salt
1 egg
2.5 cups (380g) of bread flour
3 tbsp of unsalted softened butter
FOR THE CINNAMON COATING
3 tbsp of sugar
2 tsp of cinnamon powder
INSTRUCTIONS
Microwave the cold milk for 20 seconds or until lukewarm. Mix the yeast with the milk and give it 5 minutes to bloom.
Add egg, honey, and salt and stir well. Add the bread flour and knead until a rough dough.
Knead the softened butter into the dough for ten minutes or until the dough is smooth and non-stick.
Shape the dough into a round ball. Cover and let it proof for 1.5 hours or until doubled in size.
Punch the dough to deflate, then divide it into 12 even pieces.
Roll each piece into a 20 inches long strip. Try to deflate the air bubbles as you roll so your donut won’t have big pockets.
Use both of your hands to twist two strips in opposite directions. Bring two ends together, and your donut will braid naturally. Next, pinch the ends and tuck them under.
Put the donuts on a floured tray; cover them, and let them rise for another 30 minutes or until 1.5 times the size.
Bring the oil to 360 F. Carefully pick up the donut and deep fry them in batches for a couple of minutes per side. Once they are golden brown, you can take them out. When you deep fry them, always follow the order that you shaped them so the last one proof for the same amount of time.
You can also bake the dough in a 400F oven for 16-18 minutes. The baked version will be a bit dry on the outside, and the texture is more like bread than a donut.