Frank's Recipes! Lemon Yogurt Twists

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Lemon Yogurt Twists

3 1/2 c All-purpose flour or Unbleached flour
1 teaspoon Salt
1 c Butter or margarine
1 pk Active dry yeast
1/4 c warm water (105 degrees F. to 115 degrees F.)
1/2 c Lemon yogurt
1 Egg; beaten
1 teaspoon Lemon rind; grated
1/2 To 1 cup sugar
Nutmeg

Mix together flour and salt. Cut in butter. Dissolve yeast in water. Set aside for 5 minutes until bubbly. Add yeast, yogurt, egg and rind to flour, mixing well. Dough will be somewhat sticky. Wrap in wax paper and chill for about 2 hours.

Roll half the dough on a lightly sugared board into an 8x16-inch rectangle. Fold ends toward center, overlapping. Sprinkle with sugar. Roll again to same size and repeat. Repeat a third time, ending in the rectangle. Cut into 1x4-inch strips. Sprinkle with nutmeg. Twist ends into opposite directions, stretching slightly. Place on lightly greased cookie sheets or bend into the shape of a horseshoe. Bake at 375 degrees F. for 10 to 15 minutes or until lightly browned.

NOTE:
Plain yogurt can be substituted. The dough can be chilled overnight if more convenient. Add 1 cup currants to the dough and sprinkle with nutmeg and cinnamon sugar for variety.