Honey Twist Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c milk, scalded
1/4 c butter
1/2 c sugar
1 tsp salt
2 cakes yeast
1/4 c lukewarm water
2 eggs
5 to 6 c sifted flour
Nuts, chopped candied cherries and pineapple if desired
Honey Topping
1/4 c butter
2/3 c confectioner's sugar
1 egg white
2 tbs honey, warmed
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Directions: |
Directions:Pour hot milk over butter, sugar, and salt. Crumble yeast into lukewarm water to soften. Cool milk to lukewarm, add yeast and well-beaten eggs. Beat in flour to make a soft dough, then turn out on floured board and knead until smooth. Form into a ball and place in greased pan, beginning at the outside edge and covering the bottom. Brush with honey topping. Let rise until doubled in bulk and bake in moderate oven (375º) 25 to 30 min.
If desired sprinkle with chopped nuts and chopped candied cherries and pineapple before baking.
Honey Topping
Cream all ingredients together and brush over twist before setting to rise. |
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Number Of
Servings: |
Number Of
Servings:4 - 8 |
Preparation
Time: |
Preparation
Time:2 hr plus time to rise |
Personal
Notes: |
Personal
Notes: From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.
"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941
Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY
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