Best Butter Twists Recipes

MAPLE BUTTER TWISTS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

BUTTER NUT TWISTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large 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., 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., 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., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.

BUTTER TWISTS

Steps:

• Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add salt and flour; mix until combined.
• Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
• Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks.

PEANUT BUTTER TWISTS

Steps:

• In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside. , Roll dough into a 24x8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times., Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists.

PEANUT BUTTER TWISTS

Steps:

• 1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. 2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles. 3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. 4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.

BAKED MAPLE BUTTER TWISTS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, eggs, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x8-in. rectangle. Combine filling ingredients; spread over each rectangle to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. With a sharp knife, cut each roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 30 minutes., Bake at 350° for 25-30 minutes or until browned. Remove from pans to wire racks to cool.

BUTTER NUT TWISTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mx the flour, sugar and salt. Cut in butter until crumbly. Add in buttermilk, eggs, yeast mixture, stir to form a soft dough. Cover with plastic wrap, refrigerate overnight. In another bowl, mix the filling ingredients. Punch down the dough; divide into three portions. On a sugared surface, roll out one portion into a 12 in x 9 in rectangle. Sprinkle 1/3 cup of the filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12 in x 4 1/2 in rectangle; pat down to press filling into dough. Seal edges. Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12 in x 2 1/4 in rectangle. Press to form a 12 in x 4 in rectangle. Cut into 24 1/2 inch slices. Repeat with remaining dough and additional filling. Twist each slice one timeand roll in remaining filling; place 2 inches apart on greased baking sheet. Bake 350 for 15-18 minutes or until golden brown.

PEANUT BUTTER TWISTS

Steps:

• Pre-heat the oven to 220 degrees. Unroll the pastry and cut it in half. Set 1 half aside.
• On the remaining half, spread peanut butter all over. You can make this as thick as you like.
• Grate the chocolate over the peanut butter.
• Place the remaining pastry on top of the peanut butter and chocolate pastry half.
• Cut lengthways into 1cm slices. Holding each end, twist the pastry and curl it into a circular shape.
• Egg wash the pastry and put in the oven to bake for 15 minutes or until golden brown.

BAKED MAPLE BUTTER TWISTS RECIPE

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, eggs, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 8-in. rectangle. Combine filling ingredients; spread over each rectangle to within 1/2 in. of edges.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. With a sharp knife, cut each roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 30 minutes.
• Bake at 350° for 25-30 minutes or until browned. Remove from pans to wire racks to cool.
• Yield: 2 coffee cakes.
• Originally published as Maple Butter Twists in Country Woman
• July/August 1995, p33
• Nutritional Facts
• serving (1 piece) equals 250 calories, 9 g fat (4 g saturated fat), 43 mg cholesterol, 295 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.
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BUTTER TWISTS

Steps:

• Preheat oven to 350°F. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add flour and salt; mix until combined.
• Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
• Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.

BUTTER TWISTS

Steps:

• 1. Cream butter, add the flour.
• 2. Combine with egg yolk & sour cream.
• 3. Chill 3-4 hours or overnight.
• 4. Divide into 3 parts. Roll each into circle, 1/8 inch thick. Cut each circle into 16 wedges.
• 5. Combine sugar, cinnamon & nuts.
• 6. Sprinkle on wedges & roll each up to center.
• 7. Bake in 375 oven for 25-30 minutes.
• 8. Makes about 48 twists.