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Citrus Cranberry Twists

Diet.Chef's picture
Ingredients
  All-purpose flour 2 3⁄4 Cup (44 tbs) (Divided)
  Instant nonfat dry milk powder 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Dry yeast 1⁄4 Ounce (1 Package)
  Unsweetened orange juice 3⁄4 Cup (12 tbs)
  Brown sugar 3 Tablespoon
  Unsalted margarine 2 Tablespoon
  Egg 1 , lightly beaten
  All-purpose flour 1⁄4 Cup (4 tbs) (Divided)
  Vegetable cooking spray 1
  Sugar 1⁄4 Cup (4 tbs)
  Grated orange rind 3 Tablespoon
  Chopped cranberries 1⁄2 Cup (8 tbs) (Fresh Ones)
  Cranberry juice cocktail 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
Directions

Combine 2 cups flour and next 4 ingredients in a large bowl; stir well.
Set aside.
Combine orange juice, brown sugar, and margarine in a saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool to 120° to 130°.
Add orange juice mixture to flour mixture, beating at low speed of an electric mixer until blended.
Beat 2 minutes at medium speed.
Add egg; beat 3 minutes at medium speed.
Gradually stir in enough of the remaining 3/4 cup flour to make a soft dough.Sprinkle 3 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until dough is doubled in bulk.
Punch dough down; sprinkle remaining 1 tablespoon all-purpose flour evenly over work surface.
Turn dough out onto floured surface, and roll to an 18- x 15-inch rectangle.
Combine 1/4 cup sugar and orange rind in a small bowl, stirring well; sprinkle over dough.
Sprinkle chopped cranberries over dough.
Fold dough in thirds lengthwise; cut into 22 (3/4-inch) strips.
Twist each strip twice, and place 2 inches apart on baking sheets coated with cooking spray.
Cover dough, and let rise in a warm place, free from drafts, 1 hour or until dough is doubled in bulk.
Bake at 350° for 10 to 12 minutes or until twists are golden.
Remove twists from baking sheets; place on wire racks.
Combine cranberry juice and cornstarch in a small saucepan; stir well.
Cook over medium heat, stirring constantly, until thickened.
Drizzle over warm twists.

Recipe Summary

Method: 
Baked
Course: 
Fruit Dessert

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