Double Cheese Twisters
|Active dry yeast/2 cakes red star compressed yeast||2 Tablespoon (2 Package, Red Star Brand)|
|Warm water||1⁄2 Cup (8 tbs)|
|Curry powder||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Butter||1⁄4 Cup (4 tbs) (Land O' Lakes)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Eggs||2 , separated|
|Flour||4 Cup (64 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)|
|Corn starch||2 Tablespoon|
|Shredded cheddar cheese||2 Cup (32 tbs)|
Soften yeast in warm water.
Combine in mixing bowl curry powder, paprika, cayenne pepper, butter, sugar, salt and milk.
Cool to lukewarm.
Add egg yolks and yeast.
Gradually add flour to form a stiff dough, beating well after each addition. (For first additions of flour, use mixer on medium speed.) Cover; let rise in warm place (85° to 90° F.) until light and doubled, 30 to 45 minutes.
Beat egg whites with corn starch until stiff but not dry.
Fold in 1 cup cheese.
Stir 1 cup cheese into dough.
Divide dough into 2 parts.
Roll out each part on floured surface to about 1/8 inch thickness.
Cut with floured 3 1/2 inch cutter.
Pinch circle together across middle.
Twist twice, keeping sides of circles round and flat.
Place 1 inch apart on greased cookie sheets.
Top each side with a scant teaspoonful egg white mixture.
Let rise in warm place until light, 30 to 45 minutes.
Bake at 375° for 10 to 12 minutes until golden brown.