Best Sesame Twists Recipes

SESAME TWISTS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Whisk together flour, baking powder, salt, and baking soda in a large bowl. Whisk together butter, 1 egg, and sour cream in another bowl, then add to flour mixture and stir with a fork until a dough just begins to form (dough will be very moist).
• Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, and form into a 12-inch-long log.
• Cut dough into 16 equal pieces. Roll each piece into an 8-inch-long rope using well-floured hands, then fold rope loosely in half and twist it once, holding both ends of twist.
• Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.
• Brush tops of twists with remaining egg and sprinkle generously with sesame seeds. Bake until golden, 12 to 15 minutes. Transfer twists to metal racks and cool completely.

KOULOURAKIA (GREEK SESAME TWIST COOKIES)

Steps:

• Set oven to 350°F.
• Grease a cookie sheet/s.
• In a bowl using an electric mixer beat 1/2 cup butter, 6 tablespoons butter, oil and orange zest until very well blended (about 4 minutes).
• Add in 1 cup plus 2 tablespoons sugar, egg and vanilla; beat until blended (about 2 minutes).
• In another bowl mix the flour, baking powder and baking soda; add into the creamed ingredients alternately with the orange juice.
• Divide the dough into six balls.
• Roll out one piece of dough on a lightly floured surface into about a 15-inch long rope.
• Fold rope lengthwise in half.
• Twist folded rope 4-5 times.
• Place on the prepared baking sheet.
• Brush the cookies with egg glaze and then sprinkle generously with sesame seeds.
• Bake for about 20 minutes or until light golden brown.
• Cool completely before storing.

SESAME TWISTS

Steps:

• Preheat oven to 350°F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.
• Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)