Butter Nut Twists

Name: Butter Nut Twists
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 4 cups all-purpose flour; 1/3 cup sugar; 1/2 teaspoon salt; 1 cup cold butter, cubed; 3/4 cup buttermilk; 2 large eggs, lightly beaten; 8 ounces ground walnuts (about 2 cups); 1 cup sweetened shredded coconut; 1/3 cup sugar; 4-1/2 teaspoons butter, melted

12 ingredients

5 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
3/4 cup buttermilk
2 large eggs, lightly beaten
8 ounces ground walnuts (about 2 cups)
1 cup sweetened shredded coconut
1/3 cup sugar
4-1/2 teaspoons butter, melted

Directions

1

In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight.
2

Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges.
3

Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased
4

.
5

Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.