Mom's Cinnamon Twist Bread

By KDCooks

Ingredients

• Sweet Dough Ingredients:
• 1/2 cup milk
• 4 Tablespoons butter or margarine
• 2 Tablespoons water
• 2 1/2 to 3 cups all-purpose flour, divided
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 package active dry yeast
• 1 egg
• 1/2 teaspoon finely grated orange or lemon peel
• Filling Ingredients:
• 3 Tablespoons butter or margarine, melted
• 1/2 cup brown sugar, firmly packed
• 1 1/2 teaspoon ground cinnamon
• 1/2 cup seedless raisons
• Glaze Ingredients:
• 1 cup sifted, powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Sweet Dough Preparation:
• In a microwave-proof bowl, combine milk, margarine, and water.
• Heat in microwave 1 to 1 1/2 minutes on reheat setting (80%).
• In a large bowl mix together 1 cup flour, sugar, salt, and yeast.
• Add warm milk mixture.
• Beat with electric mixture on medium speed for 2 minutes, scraping bowl occasionally.
• Add egg, orange /lemon peel, and 1/2 cup flour.
• Beat with electric mixer (high speed) for 2 minutes, scraping bowl occasionally.
• By hand, stir in enough (1 to 1 1/2 cups) of the remaining flour to make moderately stiff dough.
• On a lightly floured board, knead dough 3 to 5 minutes until dough is smooth and elastic.
• Place in greased bowl. Turn dough over once to grease other dpside.
• Cover. Let rise in a warm place until dough doubles in bulk (about 1 hour).
• Punch down; place on a lightly floured board.
• Cover and let stand 10 minutes.

Cinnamon Twist Preparation:
• Grease two 9 x 4 1/2 inch glass baking pans. Set aside.
• Combine brown sugar and cinnamon. Set aside.
• On a lightly floured board, roll dough into a 9 x 16 rectangle,
• Gently brush the melted butter over the dough.
• Sprinkle half of the cinnamon-sugar mixture down center length-wise third of the dough.
• Sprinkle half of the raisons over the cinnamon-sugar.
• Fold an out-side third of dough over the center third.
• Brush the double layer of dough with melted butter.
• Sprinkle remaining cinnamon-sugar over the double layer of dough. Sprinkle remaining raisons.
• Fold remaining third of dough over. Seal length-wise edge.
• Cut dough crosswise into sixteen 1-inch strips.
• Holding ends of strip, gently twist dough in opposite directions.
• Place twisted dough into greased pans. (Eight strips into each pan.)
• Cover. Let dough rise in a warm place until dough has doubled in size (about 30 minutes).
• Bake in a 350-degree over for 17 to 19 minutes or until golden brown.
• Cool 10 minutes before removing from pans to a platter.
• Mix powdered sugar, milk, and vanilla. Drizzle glaze over twists.


Modifications to use a 9-inch square glass baking pan.

• Roll dough into a 12-inch square.
• Slice dough into twelve 1-inch strips.
• Arrange twists into two rows of 6.
• Bake 9-inch square pans 20 to 22 minutes or until golden brown.