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Tuesday, August 1, 2017

Frosted Twists

Total Time:3 hr 45 min
Prep:45 min
Inactive:2 hr 30 min
Cook:30 min
Yield:12 rolls

For the dough:
2 cups milk
1 1/2 tablespoons active dry yeast
1/2 cup vegetable shortening
2 large eggs
1/2 cup plus 2 tablespoons granulated sugar
1/2 teaspoon kosher salt
7 to 7 1/2 cups all-purpose flour, plus more for dusting
Vegetable oil, for brushing
1 tablespoon ground cinnamon
1 stick unsalted butter, at room temperature
For the glaze:
2 3/4 cups confectioners' sugar
2 tablespoons unsalted butter, at room temperature
Pinch of kosher salt
Coarse or decorating sugar

Make the dough: Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water in a large bowl. Add the milk, shortening, eggs, 1/2 cup granulated sugar, the salt and 7 cups flour; mix with a wooden spoon until combined. Transfer the dough to a lightly floured surface and knead until smooth and elastic, adding up to 1/2 cup more flour if the dough is too sticky. Transfer to a lightly oiled bowl and cover with plastic wrap; let rise in a warm place until doubled in size, about 1 1/2 hours.
Lightly oil 2 baking sheets. Combine the cinnamon and the remaining 2 tablespoons granulated sugar in a small bowl. Roll out the dough on a lightly floured surface into a 12-by-24-inch rectangle, with a long side facing you. Spread the butter over the right half of the rectangle, leaving a 1-inch border around the edges; sprinkle with the cinnamon sugar.
Fold the left half of the dough over the cinnamon sugar, like closing a book. Cut the folded dough crosswise into twelve 1-inch-wide strips. Take one strip and twist several times, stretching the dough a little; hold one end of the strip against a baking sheet and wind the strip around to form a coil, tucking the other end underneath. Repeat with the remaining strips, spacing the rolls about 2 inches apart on the baking sheets. Lightly cover the baking sheets with plastic wrap and let the rolls rise until doubled in size, about 1 hour.
Preheat the oven to 375 degrees F. Uncover the rolls and bake until lightly browned, 25 to 30 minutes.
Make the glaze: Beat the confectioners' sugar, butter and salt in a bowl with a mixer on medium-high speed until combined, about 3 minutes. Slowly beat in up to 1/4 cup boiling water until pourable. Drizzle over the warm rolls and top with sprinkles.

Photograph by Antonis Achilleos
Recipe courtesy of Lynette Sallee for Food Network Magazine

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