Foto: RecipeGirlIngredients
- One .25 ounce package active dry yeast
- ¼ cup warm water ((110° to 115°F))
- 1 cup warm buttermilk ((110° to 115°F))
- 4 tablespoons (½ stick) unsalted butter, (softened)
- 3 tablespoons granulated white sugar
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 3¾ cups all purpose flour
- 2 tablespoons unsalted butter, (melted)
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, (melted)
- 1 tablespoon hot water ((or more, as needed, to thin out))
- ½ teaspoon vanilla extract
Steps
In a mixing bowl, dissolve the yeast in warm water. Add the buttermilk, butter, sugar, egg, salt and baking soda; mix well. Stir in the flour to form a soft dough. Turn onto a floured surface; knead the dough until it is smooth and elastic (incorporating a sprinkle or two more flour, as needed), about 6 to 8 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean dishtowel and let it rise in a warm place until it has doubled, about 1½ hours.
Punch the dough down. Turn it onto a lightly floured surface. Roll into a 18 x 9 inch rectangle; brush with the melted butter. Combine the brown sugar and the cinnamon; sprinkle over the dough. Fold in half lengthwise, forming a 18 x 4½ inch rectangle; pinch edges to seal. Cut into 4½ x 1 inch strips (using a pizza cutter is easiest) and place them 2 inches apart on greased baking sheets (or silpat lined). Twist each strip two or three times. Cover the baking sheets loosely with a clean dishtowel and let rise in a warm place until doubled, about 30 minutes.
Preheat the oven to 375°F. Bake twists for 12 to 15 minutes or until golden brown. Remove from pans to wire racks to cool. Whisk together the glaze ingredients; drizzle over warm twists.
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