Deb's CookbookCaramel Twists
An overnight refrigerator sweet dough, rolled with a cinnamon-sugar filling, cut into strips, twisted, and baked over a butter, syrup, brown sugar and walnut layer that becomes the sticky top when the pans are inverted.
History of this recipe
Nobody's written this one down yet.
Ingredients
Dough
- 4 1/2 cups sifted flour
- 1/4 cup sugar
- 1 teaspoon salt
- 3/4 cup butter
- 1 package yeast
- 1/4 cup warm water
- 3 egg yolks, beaten
- 1 cup milk, scalded and cooled to lukewarm
Caramel coating
- 2/3 cup butter
- 1/4 cup light syrup
- 1 1/2 cups light brown sugar
- 1 cup walnuts
Filling
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- Soft butter, for brushing
Directions
The day before
- Mix flour, sugar, and salt. Cut in butter until size of small peas.
- Dissolve yeast in warm water. Add to flour mixture along with beaten egg yolks and milk. Beat until thoroughly mixed and smooth.
- Cover bowl and chill in refrigerator overnight.
Baking day
- Melt butter in a saucepan. Stir in syrup. Spread this mixture in the bottom of two 9x13 inch cake pans (or jelly roll pans). Sprinkle brown sugar and nuts evenly in each pan.
- Mix brown sugar and cinnamon for the filling; divide into halves.
- Cut dough into 2 equal parts for easy handling. Roll each piece of dough into a rectangle 15 x 10 inches.
- Brush center third with soft butter; sprinkle with filling. Fold 1/3 of the rectangle over the center third, sprinkle with filling. Fold remaining third over the 2 layers.
- Cut crosswise into strips 1 inch wide. Twist strips and place in pan 1 inch apart. Allow rising half an hour.
- Bake at 350 degrees for 15 minutes. Invert pans immediately on foil. Allow pan to remain inverted 5 minutes before removing.
Notes
Jot down what you changed or how it turned out. Saved in this browser, on this device only.