INGREDIENTS

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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