Halloween Cinnamon Twists
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warm water (105f to 115f)
SUGAR/SPICE MIX FOR ROLLING
1Dissolve yeast in warm water in a large bowl.
2In a saucepan, combine the milk, sugar, salt, cinnamon and butter. (Cut the butter into small pieces for easier melting.) Heat to 110F or lukewarm, but not too hot for the yeast mixture.
3Add milk mixture with the eggs and 2 cups of flour to the dissolved yeast. Beat until smooth. Beat in remaining flour. The dough will be soft and sticky.
4Let rise for about 1 hour, stir down.
5Turn dough out onto a well-floured surface. Roll in flour to coat.
6With a rolling pin, gently roll into an 8 x 24-inch rectangle. With a sharp knife cut into 1-inch crosswise strips.
7Bring ends of two strips together and twist strands loosely. Repeat with remaining strips.
8Let rise on floured board or pan for 20-30 minutes until almost doubled.
9Heat 1-inch oil in a skillet to 350F. Fry on both sides, about 3 minutes total. Drain.
10Coat in sugar and spice mixture.