Cinnamon Twists
by Tony van Roon




Makes 15 twists:

1 cup sour cream
1/4 cup honey
3 tablespoons butter
1/8 teaspoon soda
1 teaspoon salt
1 package active dry yeast, quick-rise
1 teaspoon honey
1/2 cup lukewarm water
3 small eggs, beaten
4 cups whole wheat flour

Filling:
1/4 pound softened butter
1/4 cup honey
1 tablespoon cinnamon
1/4 cup sliced almonds
Heat the sour cream, honey, butter, soda, and the salt in a saucepan, but don't let it boil. Let cool to lukewarm.

Dissolve the yeast and the honey in the lukewarm water. Add to the beaten eggs and the flour to the cooled mixture. Turn out onto a lightly floured counter and knead for 5 minutes.

Roll the dough out into a square, 16x16 inches. Combine the butter, honey, sliced almonds, and the cinnamon (filling) and spread on the rolled-out dough. Fold into thirds and cut into 15 one inch strips. Twist each strip and lay on an lightly oiled (cooking spray is best) cookie sheet. Cover lightly and let rise in a warm spot until light -- about 1 hour.

Bake at 350°F for approx 25 minutes.

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