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Danish Twist
1/2 cup milk, scalded
1 egg, beaten
1/3 cup granulated sugar
2 3/4 cups sifted all-purpose flour
1 teasp. salt
3 tablesp. shortening
1 cup light or dark raisins, washed, dried
1 pkg. active dry, or 1 cake, yeast
salad oil
1/4 cup warm (not hot), or lukewarm water
1 egg, beaten
Confectioners' sugar
1. Into scalded milk, stir granulated sugar, salt, and shortening; cool to lukewarm.
2. In large mixing bowl, sprinkle or crumble yeast onto warm water (use lukewarm water for cake yeast).
3. Stir in lukewarm milk mixture, then beaten egg and half the flour. With spoon, beat smooth. Add raisins; add rest of flour, beating until smooth.
4. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in large greased bowl; lightly brush top with salad oil; cover with damp cloth. Let rise in warm place (about 85° F.), free from draft, about 1 hr., or until doubled in bulk.
5. Punch down dough; turn out onto lightly floured surface. With lightly floured hands, roll into slender roll, about 24" long.
6. Starting at center of roll, twist each half in opposite directions; lift to lightly greased cookie sheet; shape into large pretzel, as pictured, so that ends are barely touching.
7. Brush with egg; sprinkle with confectioners' sugar. Cover with damp cloth; let rise about 1 hr., or until doubled in bulk.
8. Meanwhile, start heating oven to 350° F. Bake twist about 30 min., or until it tests done with cake tester. Cool on wire rack; sprinkle with confectioners' sugar. Serve at afternoon tea or with coffee.
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