Spicy cheese twists

30 servings

Ingredients

Quantity Ingredient
2 packs Yeast -- not instant
½ cup Water
teaspoon Curry powder
½ teaspoon Paprika
teaspoon Cayenne pepper
¼ cup Margarine
¼ cup Sugar
teaspoon Salt
¾ cup Milk -- scald
2 larges Eggs
4 cups All-purpose flour
2 tablespoons Cornstarch
2 cups Cheddar cheese, shredded

Directions

1. Sprinkle yeast into ½ cup warm water. Let stand 5 minutes to soften. 2. In a large mixing bowl combine curry powder, paprika, cayenne, margarine, sugar, salt and milk. (Scald milk by allowing to heat until bubbles appear around edges and top has a film on it. Do not boil.) Cool mixture to lukewarm. 3. Add egg yolks and yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. You can use a mixer set on medium speed until dough gets too stiff. Use a wooden spoon or a mixer that will handle heavy doughs to combine completely. You may not need all the flour.

4. Cover and let rise in warm place until light and doubled; about 45 minutes. 5. Beat egg whites with corn starch until stiff; fold in 1 cup cheese. Set aside. 6. Stir one cup cheese into the dough. Divide dough into 2 parts. Roll out on floured surface to about ⅛-inch thick. Cut with 3-½ inch cutter dipped into flour. Pinch each circle together across the middle. Gently twist the middle 2 times, keeping the sides of the circles round and flat. Place each 1 inch apart on greased cookie sheets. Top each side with 1 level teaspoon of egg white mixture. 7. Let rise in warm place about 40 minutes or until light. 8. Bake in preheated 375-degree oven for 10-12 minutes until golden brown.

Yield: About 30 twists.

Recipe By : Jo Anne Merrill

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