Braided Tea Twist
|Cakes/Envelopes dry yeast||1 1⁄2|
|Lukewarm water||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Grated orange rind||1 Tablespoon|
|White sugar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , well beaten|
|Sifted all purpose flour||3 3⁄4 Cup (60 tbs)|
|Almonds||3⁄4 Cup (12 tbs), chopped|
|Brown sugar||3 Tablespoon|
Crumble or sprinkle yeast into lukewarm water.
Set aside for 15 minutes.
Meantime, scald milk, with orange rind.
Add white sugar, salt and shortening.
Cool to lukewarm.
Add dissolved yeast, then beaten eggs.
Add flour cup by cup beating well after each addition, till dough is stiff enough to handle.
Brush dough with melted shortening.
Cover with towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
Knead until smooth on floured board.
Divide dough into 3 parts.
Roll each part 1/4 inch thick about 12 x 10 inches.
Combine nuts, brown sugar and cinnamon.
Sprinkle 1/3 of sugar mixture over each part.
Roll up like a Jelly Roll.
Lay the 3 rolls on a greased cooky sheet and braid loosely, pinching ends together.
Cover, let rise until doubled in bulk.
Bake at 350F 30 minutes.
While still hot brush with a mixture of 2 tablespoons molasses and 2 tablespoons margarine boiled together 3 minutes in a small pan.
When almost cool mix 3/4 up icing sugar, with 1 teaspoon hot water until smooth.
Drop frosting on twist with spoon and sprinkle with 10 halved almonds.