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Transcription:
CINNAMON TWISTS
SECONDS TO KNEAD ONLY ONE RISING
SERVE PLAIN OR FROSTED
Bring to boiling in large saucepan
*1 cup sour cream
Remove from heat.
Stir until well blended . . .
{ 2 tbsp. shortening
3 tbsp. sugar
1/8 tsp. soda
1 tsp. salt
Cool to lukewarm.
Add . . . . . . { 1 large unbeaten egg
1 cake crumbled
compressed yeast
(† or 1 pkg. dry
granular yeast)
Stir until yeast is dissolved.
Mix in with spoon { 3 cups sifted GOLD
MEDAL "Kitchen-tested" Enriched
Flour
Turn out onto lightly floured
board. Knead lightly a few
secondds to form a smooth ball.
Cover with damp cloth and
let stand 5 minutes to tighten
up. Roll dough into 1/4-in. thick
into rectangle 6x24-in. Spread
entire surface with 2 tbsp. soft
butter or margarine.
Sprinkle half of dough (the
long way) with mixture of . . .
{ 1/3 cup brown sugar
(packed in cup)
1 tsp. cinnamon
Bring unsugared half of dough over
sugared half, pressing top surface
lightly to seal in filing. (This makes
rectangle 3x24-in.) With sharp
knife, cut dough into 24 strips 1-in.
wide. Taking each strip of dough
at both ends, twist in opposite di-
rections, forming a spiral stick.
Place on grased baking sheets
about 2-in. apart, pressing both
ends of sticks firmly and flatly to
the baking sheet. Cover with a
damp cloth and let rise at 85° until
very light . . . about 1 hour and 15
minutes. Bake 12 to 15 minutes in
quick moderate oven (375°). If de-
sired, spread tops of baked sticks,
while still warm, with Thick White
Icing (3/4 cup confectioners' sugar
and about 1 tbsp. milk). Makes 2
dozen sticks.
. . .
*To sour sweet cream, add 1 tbsp. vine-
gar or strained lemon juice to 1 cup
sweet cream. Let stand 5 minutes
before using.
†If dry granular yeast is used, follow
the package directions. Or, add to 1/4
cup lukewarm water and let stand 5
minutes without stirring. Stir thoroughly
before adding to liquid mixture in
recipe. Subtract the 1/4 cup water from
total liquid in recipe.
IMPORTANT: Do not use self-rising
flour (sold in parts of the South) with
this recipe.