Cadelyn Cuisine - Apple Cinnamon Twists



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Tina's Apple Cinnamon Twists

Summary:

Raisins, nuts and fresh apples featured in a sweet dough which is best prepared the night before, refrigerated over night, then baked warm and delicious for breakfast or brunch.

This recipe was a Pillsbury Bake-Off® finalist recipe created by my sister, Tina Brunicardi.

Ingredients:

4 1/2 to 5 1/2 cups all purpose or unbleached flour

1 1/2 teaspoons salt

2 packages of active dry yeast

1 cup milk

1/2 cup water

1/4 cup margarine or butter

1/4 cup honey

2 eggs

1 cup raisins

Filling:

1 1/2 cups sugar

1 1/2 to 2 1/2 teaspoons cinnamon

1 cup finely chopped, peeled apples

1/4 cup margarine or butter, melted

1 to 1 1/2 cups finely chopped nuts

Glaze:

1 cup powdered sugar, sifted

4 to 6 teaspoons water

Directions:

Generously grease two 9 or 8-inch square or 11x7 inch pans.
Lightly spoon flour into measuring cup; level off
In large bowl, combine 2 cups flour, salt and dry yeast; blend well
In small saucepan, heat milk, water, 1/4 cup margarine and honey to very warm (120 to 130 degrees F)
Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in raisins and 2 1/2 cups flour to form a stiff dough.
On floured surface, knead in up to 1 cup flour until dough is smooth and elastic, about 10 minutes.
Cover loosely with plastic wrap and cloth towel; allow to rest 20 minutes

In large bowl, combine 1 1/2 cups sugar, cinnamon and apples
Punch down dough. Divide dough into two parts.
Roll out half of dough to 12-inch square; brush with 2 tablespoons melted margarine.
Sprinkle 1/4 of apple mixture on center third of dough; sprinkle with 1/4 of nuts. Fold 1/3 of dough over nuts.
Sprinkle with 1/4 of apple mixture; sprinkle with 1/4 of nuts. Fold remaining third of dough over nuts.
Cut crosswise into 1-inch strips. Twist each strip in opposite direction. Place in prepared pan.
Repeat with remaining dough and filling.
Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.

Heat oven to 375°F.
Remove plastic wrap from rolls; let stand at room temperature 10 minutes.
Bake for 30 to 40 minutes or until deep golden brown and rolls sound hollow when lightly tapped. (If rolls become too brown, cover with foil last 10 minutes.)
Remove from pans immediately; turn upright onto cooling rack.
In small bowl, combine glaze ingredients. Drizzle over warm rolls.

Makes 24 rolls. For high altitudes (above 3500 feet) bake at 375°F for 45 to 55 minutes.