50-Calorie Sugar Twists
User Reviews
5.0
9 reviews
Excellent
50-Calorie Sugar Twists
Report
These 50-Calorie Sugar Twists are flaky, soft, and buttery. They're a lovely treat year-round but especially delightful during the holidays.
Share:
Ingredients
- 1/2 teaspoon granulated sugar for the yeast mixture
- 2 tablespoons warm water
- 1/2 package yeast not the rapid rise
- 1 cup whole-wheat pastry flour
- 3/4 cup all purpose flour
- 1/2 cup cold butter cut into cubes
- 1/2 whole egg lightly beaten
- 1 egg yolk
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons nonfat plain Greek yogurt
- 1 cup granulated sugar divided, for rolling
Instructions
- In a small bowl, dissolve 1/2 teaspoon of sugar into the warm water. Sprinkle with the yeast and let it stand for 10 minutes.
- In a large bowl, combine the flours. Rub the cold butter into the flour with your hands until the mixture resembles small peas.
- 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 8 hours or overnight.
- Once the dough is chilled, preheat your oven to 375°F and line two 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 three 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 nine layers.
- Once you have rolled your rectangle for the last time and have a 12x7-inch rectangle with nine 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.
Nutrition Information
Show Details
Calories
50kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Cholesterol
6mg
(2%)
Sodium
24mg
(1%)
Potassium
12mg
(0%)
Fiber
0.3g
(1%)
Sugar
4g
(8%)
Vitamin A
8IU
(0%)
Calcium
2mg
(0%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 24mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 8IU | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
