Finnish Viipuri Twist
|All purpose flour||5 3⁄4 Cup (92 tbs) (5 1/2- 5 3/4)|
|Active dry yeast||2 Packet|
|Ground cardamom||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Combine 2 1/2 cups of the flour, the yeast, cardamom, and nutmeg.
Heat together milk, sugar, butter, and salt just till warm (115-120°), stirring constantly.
Add to dry mixture; add 1 egg.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth (3 to 5 minutes).
Place in greased bowl; turn once.
Cover; let rise till double (1 to 1 1/2 hours).
Divide in thirds.
Cover; let rest 10 minutes.
On floured surface, shape one-third of dough into rope 36 inches long.
Form dough rope into circle, leaving both ends extended 6 inches at bottom.
Holding ends of dough rope toward center of circle, twist together.
Press ends together and tuck under center at top of circle, forming a pretzel-shaped roll.
Place on greased baking sheet.
Repeat with remaining dough to make 3 twists in all.
Let rise till double (30 to 45 minutes).
Bake at 375° till done, about 20 minutes.
Beat remaining egg slightly; stir in 1 tablespoon water.
Brush mixture on surfaces of the hot breads.