Cinnamon-Raisin Twists Recipe - yeast

Method

• Dissolve yeast in warm water in large bowl.
• Let stand 5 minutes.
• Lightly spoon flour into dry measuring cup and level with knife.
• Add 2 cups flour, 1/2 cup milk, 1/4 cup granulated sugar, 2 tbsp butter, salt and egg to bowl.
• Beat at medium speed until smooth.
• Stir in 3/4 cup flour and raisins to form soft dough.
• Turn dough out onto a floured surface.
• Knead until smooth, adding remaining flour, 1 tbsp.
• at a time.
• Place dough in large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in warm place 1 hr.
• or until doubled.
• Punch dough down.
• Roll dough into a 12 in.
• square on a floured surface.
• Brush dough with 2 tbsp.
• butter.
• Combine 1/3 cup sugar and cinnamon.
• Sprinkle over dough.
• cut dough in half (crosswise).
• Cut each rectangle in 12 strips.
• Place 2 strips together and twist.
• Pinch ends to seal.
• Place twists on coated sheet.
• Cover.
• Let rise for 30 minutes or double.
• Bake at 350 degrees for 15 minutes or until brown.
• Combine powdered sugar, milk and vanilla.
• Stir.
• Drizzle over twists.