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Butter Nut Twists Recipe

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My mother has been using this recipe for the last 45 years for special occasions and the holidays. She taught my sister and me how to make the twists so we can carry on the tradition for our families. —Joyce Hallisey, Mt. Gilead, North Carolina

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Butter Nut Twists Recipe

Prep: 30 min. + chilling Bake: 15 min.

Yield: 60 Servings

30 15 45

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup cold butter
4 cups all-purpose flour
2 eggs, beaten
3/4 cup buttermilk
1/3 cup sugar
1/2 teaspoon salt
FILLING:
1/2 pound ground walnuts
1 cup flaked coconut
1/3 cup sugar
4-1/2 teaspoons butter, melted

Directions

In a small bowl, dissolve yeast in warm water; set aside. In a large bowl, cut butter into flour until crumbly. Add the yeast mixture, eggs, buttermilk, sugar and salt; mix lightly. Divide dough into thirds. Cover and refrigerate overnight.
On a sugared surface, roll out one portion of dough into a 12-in. x 9-in. rectangle. Combine filling ingredients; sprinkle 1/3 cupful on half of the 12-in. edge of dough. Fold over lengthwise and seal, forming a 12-in. x 4-1/2 -in. rectangle. Pat out to press filling into dough. Sprinkle another 1/3 cup filling on half of the 12-in. edge of dough. Fold over lengthwise, forming a 12-in. x 2-in. rectangle. Pat down to 12 in. x 4 in. Cut into 4-in. x 1/2-in. pieces. Repeat with remaining dough. Twist each slice and roll in remaining filling. Place on greased baking sheets.
Bake at 350° for 15-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm or at room temperature. Yield: 5-6 dozen.

Nutritional Facts 1 serving (1 each) equals 105 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 63 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Butter Nut Twists in Taste of Home December/January 1994, p27

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