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Lemon Yogurt Twists

3 1/2 c flour
1 ts salt
1 c butter
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 ts lemon rind, grated
1/2 to 1 cup sugar

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.

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.


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