"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Doughnut Twists Recipe

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This recipe for Doughnut Twists, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope dry yeast
1/4 c warm water (105 to 115 degrees)
21/2 to 3 c flour
1/2 c plain low fat yogurt
1/2 c sugar
1/2 tsp salt
3 tbsp butter, softened
1 egg
1 tsp vanilla
1 tbsp butter, melted
Vanilla Glaze or Cinnamon Sugar

Directions:
Directions:
1. Dissolve yeast in water in large bowl; let stand 5 minutes until foamy. Add 11/2 cups flour, yogurt, sugar, salt, softened margarine, egg, and vanilla. Beat on low speed 2 minutes. Mix in 1 cup flour. Knead on floured surface 5 minutes until smooth-elastic, adding flour to prevent sticking. Place in bowl coated with cooking spray; spray top. Cover; let rise until doubled in bulk, 1 to 11/2 hours. 2. Punch dough down. Divide into 12 equal pieces. Roll each out on floured surface into 8 inch rope. Fold each in half; pinch ends together. Twist a few times. On baking sheet coated with cooking spray, place 3 inches apart. Brush with margarine. Cover; let rise until almost doubled, 45 to 60 minutes. 3. Bake in preheated 425 oven 8 minutes until golden brown. Brush on Vanilla Glaze or finish with Cinnamon Sugar while warm. Cool on rack.
Vanilla Glaze: Whisk together 2 tablespoons warm water, 1/2 tsp vanilla and 3/4 cup powdered sugar. Cinnamon Sugar: Brush doughnuts with 1 tablespoon melted butter. Dip in prepared cinnamon-sugar mixture.

Number Of Servings:
Number Of Servings:
1 dozen doughnuts

 

 

 

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