Finnish Viipuri Twist
|All purpose flour||5 3⁄4 Cup (92 tbs)|
|Active dry yeast||1⁄2 Ounce (2 packages)|
|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)|
|Slightly beaten egg||1|
In large mixer bowl combine 2 1/2 cups of the flour, yeast, cardamom, and nutmeg.
In saucepan heat milk, sugar, butter, and 1 teaspoon salt till warm (115-120°), stirring constantly to melt butter.
Add to dry mixture.
Beat at low speed with 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 till smooth (5 to 8 minutes).
Place in greased bowl, turning 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 part into a roll 36 inches long.
Cross ends to form a circle, extending each end about 6 inches.
Holding ends toward center of circle, twist together twice.
Press ends together and tuck under center of top of circle, forming a pretzel-shaped roll.
Place on greased baking sheet.
Repeat with remaining dough.
Let rise till almost double (about 45 minutes).
Bake at 375° about 20 minutes.
Combine egg and 1 tablespoon water; brush on hot breads.