Sugar Twists are flaky, soft and buttery on the inside with a crunchy sugar-coated outside...all for only 50 calories!
Prep Time 1hour
Cook Time 15minutes
Total Time 1hour15minutes
1CupWhole wheat pastry flourmeasured correctly *
3/4CupAll purpose flour
1/2CupCold buttercut into cubes.
1/2A whole egglightly beaten **
1/4Cup+ 2 Tbsp Non fatplain Greek yogurt
1/2Package yeastnot the rapid rise!
1CupGranulated sugar for rollingdivided
In a small bowl, dissolve 1/2 tsp of sugar into the warm water. Sprinkle with the yeast and let it stand for 10 minutes.
In a large bowl, rub the cold butter into the flour with your hands until the mixture resembles small peas, like you were making a pie crust.
Make a well in the center of the mixture and add in 1/2 of a lightly beaten egg, 1 egg yolk, salt, Greek yogurt and the yeast/sugar mixture.
Use your hands to blend it all together just enough to moisten all the flour. DO NOT KNEAD.
Cover and let it sit in the refrigerator for at least a few hours, preferably over night. You can leave the dough in the refrigerator for several days,
Once the dough is chilled, preheat your oven to 375 degrees and line 2 cookie sheets with parchment paper.
Separate the dough in half, leaving half in the refrigerator, and place the other half on a counter that has been well sprinkled with some of the 1/2 cup of granulated sugar.
Sprinkle some sugar over the top of the dough and roll to a rectangle about 12x7 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.
Fold the rectangle in thirds, each end over the middle. This will leave you with 3 layers. Sprinkle the top with sugar
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.
Once you have rolled your rectangle for the last time and have a 12x7 inch rectangle, with 9 layers, cut 1/4 inch wide strips with a very sharp knife along the width of the dough.
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.
Tuck the ends of each twist under neatly and place on the prepared cookie sheet.
Repeat with the remaining half of the dough and 1/2 cup of sugar.
Bake for about 15 minutes or until just lightly browned. ***
* 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!** Just beat the egg and eyeball half of it, it doesn't need to be exact.*** I recommend baking these trays 1 at a time, right as you finish them. This way they will not sit out and get warm, which causes them to just run everywhere in the oven. Alternatively, you can keep finished trays in the refrigerator until they are all ready to bake.