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Sugar Twists

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Level: Intermediate

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Description

Pastries that are sweet and crunchy on the outside with 9 flaky and buttery layers on the inside. At only 50 calories, these are guilt-free!

Ingredients

  • ½ teaspoons Granulated Sugar
  • 2 Tablespoons Warm Water
  • ½ packages (1/4 Oz. Packet) Yeast
  • ½ cups Cold Butter Cubed
  • 1 cup Whole Wheat Pastry Flour, Measured Correctly (See Note)
  • ¾ cups All-purpose Flour
  • ½  Egg, Lightly Beaten
  • 1  Egg Yolk
  • ½ teaspoons Salt
  • 6 Tablespoons Plain, Non-fat Greek Yogurt
  • 1 cup Granulated Sugar, For Rolling, Divided

Preparation

1. In a small bowl, dissolve ½ teaspoon sugar into the warm water. Sprinkle with the yeast and let it stand for 10 minutes.
2. In a large bowl, rub the cold butter into both flours with your hands until the mixture resembles small peas, like you were making a pie crust.
3. Make a well in the center of the mixture and add in ½ of a lightly beaten egg, egg yolk, salt, Greek yogurt and the yeast/sugar mixture.
4. Use your hands to blend it all together just enough to moisten all the flour. Do not knead!
5. Cover and let it sit in the refrigerator for at least a few hours, preferably overnight. You can leave the dough in the refrigerator for several days,
6. Once the dough is chilled, preheat oven to 375ºF and line 2 cookie sheets with parchment paper.
7. Separate the dough in half, leaving half in the refrigerator.
8. Divide the remaining sugar in half. You will use 1/2 cup for each portion of dough.
9. Sprinkle some of the sugar on your work surface. Sprinkle more of the sugar over the top of the dough and roll to a rectangle about 12×7 inches. You will want to work quickly, as the dough gets sticky very fast. If you find that it begins to stick to the counter or rolling pin, add more sugar.
10. Fold the rectangle in thirds, each end over the middle. This will leave you with 3 layers. Sprinkle the top with sugar.
11. Repeat the rolling and folding process two more times, all while adding more sugar to the counter and dough, so you end up with 9 layers.
12. Once you have rolled your rectangle for the last time and have a 12×7 inch rectangle with 9 layers, cut ¼-inch wide strips with a very sharp knife along the width of the dough.
13. To make each strip into a twist, carefully peel it from the counter and bring the ends of each strip together, twisting to form the figure 8 shape.
14. Tuck the ends of each twist under neatly and place on the prepared cookie sheet.
15. Repeat with the remaining half of the dough and ½ cup of sugar.
16. Bake for about 15 minutes or until just lightly browned (see notes below).
16. Devour!

Notes:
1. Keep trays of sugar twists in the refrigerator until ready to bake, so they stay cold. Alternatively, bake them one tray at a time as you complete each tray.
2. The correct way to measure flour is to lightly spoon it into the measure cup, while just slightly shaking the measuring cup back and forth to disperse the flour, until the cup is overflowing slightly. Then, take the straight edge of a fork and run it along the top of the cup to make it level. This will ensure you have never packed too much flour into the cup, leaving you with dry baked goods!

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