BUTTER NUT TWISTS
I am so excited that this special treat from my mother, Daisy, lives on in the kitchens of others. After this recipe was first published in Taste of Home, my mother would always smile when I told her about the calls coming in from other women around the country telling me how much they loved the recipe.
—JOYCE HALLISEY MOUNT GILEAD, NC
PREP: 30 MIN. + CHILLING • BAKE: 15 MIN. • MAKES: 6 DOZEN
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 eggs, lightly beaten
FILLING
2 cups ground walnuts (8 ounces)
1 cup flaked coconut
1/3 cup sugar
4 1/2 teaspoons butter, melted
1. In a bowl, dissolve yeast in warm water. In a 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.