Ingredients
- 5-1/2 to 5-3/4 cups all-purpose flour (I usually have to add an additional 1 cup)
- 2 packages active dry yeast
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 2 cups milk
- 3/4 cup sugar
- 1/4 cup butter or margarine
- 1 teaspoon salt
- 2 eggs
Preparation
Step 1
Combine 2-1/2 cups of the flour, the yeast, cardamom, and nutmeg. Heat together milk, sugar, butter and salt just till warm (115-120 degrees), stirring constantly. Add to dry mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Knead on floured surface till smooth (3-5 minutes). Place in greased bowl; turn once. Cover; let rise till double (1 to 1-1/2 hrs.). Punch down. Divide in thirds. Cover; let rest 10 minutes. On floured surface, shape one-third of dough into rope 36 inches long. Form dough rope into circle, leaving both ends extended 6 inces at bottom. Holding ends of dough rope toward center of circle, twist together. Press ends together and tuck under center at top of circle. Forming a pretzel-shaped roll. Place on greased baking sheet. Repeat with remaining dough to make 3 twists in all. Let rise till double (30 - 50 minutes). Bake at 375 degrees till done, about 20 minutes. Beat remaining egg slightly; stir in 1 tablespoon water. Brush mixture on surfaces of the hot breads. Makes 3 twists.