Sesame Twists Recipes

Steps:

• Measure all ingredients first.
• Place Milk, Honey, Margarine, Salt in a small sauce pan and scald. Sprinke yeast into the very warm water. In large bowl stir until yeast dissolves, then stir in cooked mixture. Beat 5 cups of flour into cooked mixture to form a soft dough. Gradually beat in another 2 cups of flour to make a stiff dough. Turn dough onto a floured surface. Begin Kneading until smooth and elasicy. (You may need to add a little flour as you are kneading) Place dough into a large greased bowl. Let it rise from 1 to 1 1/2 hours.
• Punch down dough and knead it a few times. Divide the dough in half. Divide one of the halves in half again. Divide each of the 3 portions into even thirds so that each set of 3 can be braided. Stack one on top of another on a cookie sheet, starting with the largest then building upwards.
• Place in a warm place and let it rise. Get dough ready by brushing w/ slightly beaten egg. Sprinkle Sesame seeds over the loaf and bake 45 minutes at 375 degrees.

Steps:

• Preheat oven to 350°F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.
• Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Whisk together flour, baking powder, salt, and baking soda in a large bowl. Whisk together butter, 1 egg, and sour cream in another bowl, then add to flour mixture and stir with a fork until a dough just begins to form (dough will be very moist).
• Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, and form into a 12-inch-long log.
• Cut dough into 16 equal pieces. Roll each piece into an 8-inch-long rope using well-floured hands, then fold rope loosely in half and twist it once, holding both ends of twist.
• Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.
• Brush tops of twists with remaining egg and sprinkle generously with sesame seeds. Bake until golden, 12 to 15 minutes. Transfer twists to metal racks and cool completely.

Steps:

• Preheat oven to 350F.
• Cream butter with sugar until light and fluffy.
• Beat in eggs and vanilla, mix well.
• Add flour and baking powder and mix until well combined.
• Pinch off 1 inch balls and roll lightly by hand into 6 inch lengths.
• Fold ropes in half, then twist (optional, I like sticks instead).
• Place on silpat lined pan.
• Topping:.
• Beat egg and milk.
• Brush cookies with mixture.
• Sprinkle with sesame seeds.
• Bake for 15 minutes or until golden brown.