| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese | 30 | Servings | |
INGREDIENTS
| 2 | pk | Yeast — not instant |
| 1/2 | c | Water |
| 1 1/2 | ts | Curry powder |
| 1/2 | ts | Paprika |
| 1/8 | ts | Cayenne pepper |
| 1/4 | c | Margarine |
| 1/4 | c | Sugar |
| 1 1/4 | ts | Salt |
| 3/4 | c | Milk — scald |
| 2 | lg | Eggs |
| 4 | c | All-purpose flour |
| 2 | tb | Cornstarch |
| 2 | c | Cheddar cheese, shredded |
INSTRUCTIONS
1. Sprinkle yeast into 1/2 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 1/8-inch thick. Cut with 3-1/2 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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