Cinnamon Twists

In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/4 cup of butter until warm (120-130 degrees).

Gradually add milk mixture to dry ingredients; beat for 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour; beat 2 minutes on high speed. With a spoon, stir in enough of the remaining flour to form a soft dough.

Turn dough onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Cover; let dough rest for 10 minutes.

Knead raisins into dough.

Roll dough into a 24×12-inch rectangle.

Melt remaining 1/4 cup butter; brush over dough.

Combine brown sugar and cinnamon in a small bowl; sprinkle over dough. Fold dough in half lengthwise; rectangle should measure 24×6-inches.

Cut crosswise into 24 (1″) strips. Twist each strip twice. Place strips on 2 or 3 large greased cookie sheets. Cover; let rise in a warm place 30-45 minutes, or until doubled.

Uncover; bake in a preheated 350 degree oven for 13-15 minutes or until golden brown. Immediately brush lightly with melted butter. Remove from sheets to wire racks; cool completely.

Drizzle with glaze: In a small bowl, combine confectioners’ sugar and milk, adding milk a little at a time until glaze is desired drizzling consistency. Drizzle over twists. Makes 24.

(Recipe adapted from Fleischmann’s yeast)