A friend gave me this recipe a long time ago and I'd forgotten all about it until recently.
I found the recipe in my old binder and made these for our church picnic a few weeks ago.
They are crunchy and reminiscent of Mexican Churros but they are baked rather than deep fried.
They were so good I'll be making them again soon.
They are the very best right out of the oven but were enjoyed the next day as well.
It's a big recipe so you could halve it if you like.
- 5 cups flour
- 2 cups cold butter or margarine
- 1/2 teaspoon salt
- 2 tablespoons instant yeast
- 2 tablespoons sugar
- 2 eggs well beaten
- 1 cup warm milk
- 1/2 cup water
- 2 cups white sugar
- 2 teaspoons cinnamon
- Heat oven to 350 degrees F.
- Cut together cold butter and flour as you would for pastry.
- Mix in salt, yeast and sugar.
- Add liquids and mix well.
- Refrigerate dough 4-6 hours or overnight. (it will rise, but not very much)
- Mix sugar and cinnamon together in a bowl..
- Divide dough into 8 sections.
- Sprinkle 2 tablespoons sugar/cinnamon mixture on counter or pastry sheet. (I used a silicone pastry sheet)
- Roll each section out into a long rectangle approximately 14 inches by 6 inches using the sugar/cinnamon instead of flour..
- Cut into 1 1/2 inch by 6 inch strips.
- Be sure both sides of dough are sprinkled well with the sugar/cinnamon.
- Twist each strip before placing on parchment paper lined baking sheets.
- The twists do not have to rise on the pan but form all the dough and place all the twists on the pans before beginning to bake them.
- Bake at 350 degrees F for 10 to 15 minutes. I like them a bit on the crisp side so I baked them until they began to brown nicely.
- Makes about 90 twists.
If serving the following day. Pile all twists on a cookie sheet and place in a cold oven overnight. That way they will not absorb any moisture and will still be crisp in the morning.