This recipe, dating back to the 1940’s,has a unique rising method, the dough is wrapped in a tea toweland submerged in warm water to rise.
Recipe: No-Knead CinnamonTwists
3/4 cup warm milk (110°F to 115°F/ 45°C)1 (.25-ounce) package active dry yeast2 1/2 to 3 1/2 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon salt 1/2 cup melted butter (cooled to room temperature) 1 teaspoon vanilla extract 2 large eggs 1/2 cup chopped nuts 1/2 cup granulated sugar 1 teaspoon ground cinnamon
In a small bowl, dissolve yeast in warmmilk and set aside for 15 minutes to proof. This allows the yeastto become active and should appear frothy.
In large bowl, combine 1 cup flour, 1/2cup sugar and salt; blend well.
Add the melted butter, vanilla and eggsto the yeast mixture, mixing well, and add to the flour/sugarmixture. Blend at low speed until moistened; then beat 2 minutesat medium speed.
By hand, stir in remaining 1 1/2 to 21/2 cups flour to form a soft dough. Wrap with greased plasticwrap and then in a tea or cloth towel. Submerge in a large bowlof warm water and let rise until doubled in size, about 45 minutes.(Dough will be sticky.)
Grease 2 large baking sheets.
In small bowl, combine nuts, 1/2 cup sugarand cinnamon; blend well. Drop about 1/4 cup dough into nut mixture;thoroughly coat. Stretch dough to about 8-inches in length; twistinto desired shape.
Place on prepared baking sheets. Repeatwith remaining dough. Cover; let rise in warm place, about 15minutes.
Heat oven to 375°F (190°C).
Bake 8 to 16 minutes or until light goldenbrown. Immediately remove from baking sheets; cool on wire racks.
Makes 12 rolls.
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