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Butter Nut Twists Recipe
Butter Nut Twists Recipe photo by Taste of Home
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Butter Nut Twists Recipe

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Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min.
MAKES:72 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min.
MAKES: 72 servings

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
  • FILLING:
  • 8 ounces ground walnuts (about 2 cups)
  • 1 cup flaked coconut
  • 1/3 cup sugar
  • 4-1/2 teaspoons butter, melted

Nutritional Facts

1 twist: 105 calories, 7g fat (3g saturated fat), 16mg cholesterol, 63mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 2g protein .

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 baking sheets.
  4. Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature. Yield: 6 dozen.
Originally published as Butter Nut Twists in Taste of Home December/January 1994, p27


Reviews for Butter Nut Twists

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mewolcott412 220108
Reviewed Feb. 9, 2015

"They were kinda tedious to make, and some of them untwisted in the oven. The flavor wasn't bad, but it needs something."

MY REVIEW
rinshin 396
Reviewed Jun. 23, 2014

"I loved these. I used unsweetened coconut and that worked out great. This is such a great recipe for down time we all need at times."

MY REVIEW
Denco24 642
Reviewed May. 1, 2013

"These are wonderful! They are understated - first bite was good, and the next bite was better and so on! They can (and did) quickly become addictive!

Stephannie1116 - The taste of coconut is very subtle, very hard to define that it's coconut you're tasting, but we liked it. You could always leave out the coconut, but they're not very sweet as they are and without the coconut, there would be even less sweet taste."

MY REVIEW
donnainco@aol.com 1667
Reviewed Dec. 29, 2012

"Very very good! I sprinkled cinnamon/sugar on a few of them - good either way. They didn't last very long - everyone who had them loved them."

MY REVIEW
stephanie1116 1089
Reviewed Aug. 4, 2009

"what if you don't like coconut? then what?"

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