Halloween Cinnamon Twists
Family Tested & Approved
warm water (105f to 115f)
SUGAR/SPICE MIX FOR ROLLING
Dissolve yeast in warm water in a large bowl.
In 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.
Add 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.
Let rise for about 1 hour, stir down.
Turn dough out onto a well-floured surface. Roll in flour to coat.
With a rolling pin, gently roll into an 8 x 24-inch rectangle. With a sharp knife cut into 1-inch crosswise strips.
Bring ends of two strips together and twist strands loosely. Repeat with remaining strips.
Let rise on floured board or pan for 20-30 minutes until almost doubled.
Heat 1-inch oil in a skillet to 350F. Fry on both sides, about 3 minutes total. Drain.
Coat in sugar and spice mixture.