Cinnamon Yogurt Twists



The weather is crazy!

This is the time of year I like to call "High Fall."


Its royal colors are iron gray and deep yellow.

My coat is deep yellow too!  But all the buttons are missing.  Can't have everything (don't wear your non-maternity clothes when you're pregnant).


There are frosty veins on rusty leaves when we walk to the crepe stand.

(They opened a crepe stand nearby!)


Fall is dramatic as an opera.

The down-side is the cold, of course.  It's started seeping in the windows and the places where you can see daylight in the doorframe of this 1970's house.


I guess I'd better get sewing those buttons back on.  And picking which knit hat I'll be wearing from now until April.

Cinnamon Yogurt Twists
taken from Taste of Home

Sometimes there is a fine line between a snack and a dessert.  These could even qualify as a breakfast, if you wanted them to.  They made a lovely snack or small lunch served with tea and pears.  Crunchy and sweet but not quite dessert sweet.  Cinnamon is the flavor of fall.

1 package (1/4 oz) active dry yeast
1 teaspoon salt
3 3/4 - 4 cups all-purpose flour
1 cup butter, cubed
1 cup plain yogurt
1/4 cup water
2 eggs
1 teaspoon vanilla extract
3/4 cup sugar
2 teaspoons cinnamon

In a large bowl combine the yeast, salt, and 2 1/2 cups flour.  In a small saucepan heat the butter, yogurt and water to 120-130 degrees Fahrenheit, add to dry ingredients.  Beat on medium speed for two minutes.

Add the eggs, vanilla, and 1/2 cup flour, beat 2 minutes longer.  Stir in enough remaining flour to form a stiff dough.  Do not knead.  Cover and refrigerate for 2 hours or overnight.

Combine sugar and cinnamon; set aside.  Punch dough down (whee!).  On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle.  Sprinkle 3 tablespoons cinnamon sugar over the dough; fold dough into thirds.  Give the new rectangle a quarter turn and repeat rolling out, sprinkling, and folding.  Do this three more times, totaling four roll-outs.

Roll into a 12-in. x 6-in. rectangle.  Cut into 24 1/2-in. wide strips.  Twist the strips!  (fun)  Place on baking sheet.  Cover and let rise until doubled, about 30 minutes.  Bake at 350 F for 14-18 minutes or until golden brown.

4 comments:

mjskit said...

Oh how I want to just grab one of these right off the plate and start eating. These look quite scrumptious!

Easyfoodsmith said...

These look fabulous and I am imagining how good the house must have smelt while they baked. I agree with MJ....feel like grabbing them!

a. maren said...

thanks mjskit! come over and do it! :)

a. maren said...

yes easyfoodsmith there is nothing like the smell of warm cinnamon in the house!