Hot chocolate and a sweet bread are among my favorite “treats” for breakfast. These pretty little twists bake up quickly in the morning because you can put the dough in the refrigerator overnight! –Mellyn
- 2 cups water
- 1/4 cup oil
- 1/4 cup applesauce
- 2 eggs (or 4 Tablespoons of egg powder plus 6 Tablespoons water)
- 1/3 cup nonfat dry milk
- 3/4 cup sugar
- 2 teaspoons salt
- 3 Tablespoons yeast
- 4 cups whole wheat flour (I use soft white wheat for this recipe)
- 4-5 cups white flour
- oil for frying
- 2 cups powdered sugar
- 3 Tablespoons water
- 1/2 teaspoon vanilla
- 1/2 cup chopped nuts
- Whisk egg powder into water until smooth.
- Combine egg, oil and applesauce in a mixing bowl.
- In a separate bowl, combine dry milk powder, sugar, salt, yeast and wheat flour.
- Add to liquids and begin mixing.
- Add white flour until dough is not quite scraping the sides of the bowl. It should be just slightly sticky.
- Let dough rise on the counter for 2-3 hours, or put it in the refrigerator overnight (6-8 hours).
- After dough has risen, divide it into 60 pieces. I do this by dividing it in half and then dividing the halves again, etc. until I have close to 60.
- Roll each piece into a “snake,” and then twist 2 together, placing each one on a greased cookie sheet.
- Let rise 30 minutes to an hour.
- Preheat oven to 375 degrees, and bake for 12-15 minutes or until golden brown.
- Let twists cool for a few minutes.
- In the meantime, mix glaze by combining powdered sugar, water and vanilla.
- Chop nuts.
- Spread glaze on twists and sprinkle with nuts.
- Since they’re best warm, reheat in the microwave for about 10 seconds, if desired.
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