Sunday, February 16, 2014

Peach-berry twist

I have made this several times, but not as much as my mom made it! She LOVED this recipe.
Dough:
1 pkg (1 TB) yeast
2 to 2 1/2 C flour
1/4 C warm milk
1/4 C warm water
1/4 C sugar
1/4 C shortening
1/2 tsp salt
1 egg
Filling:
2/3 C drained chopped peaches
4 TB syrup from peaches (save 2 TB for topping)
1/3 C (3 oz pkg) any flavor jello (strawberry)
Topping:
3/4 C sugar
1/2 C sour cream
1/4 C butter and the 2 TB peach juice
  1. Soften yeast in water. 
  2. Add 1 C flour, sugar, salt, shortening, milk, and egg to yeast. Mix well. 
  3. Stir in remaining flour to make stiff dough. 
  4. Knead on floured board until no longer sticky, 3 minutes. 
  5. Place in greased bowl, turn to grease top. Cover, let rise until light and doubled, 1 to 1 1/2 hours.
  6. Punch down. Roll to 18x12 rectangle. 
  7. Add filling by brushing with 2 TB syrup, then sprinkle dry jello over lengthwise half of dough.
    Randomly spoon peaches over jello. 
  8. Fold plain half over peach half. Seal edges. 
  9. Cut into 12 ,1 1/2 inch stips, twist each strip 2 times. Place in pan forming 2 rows of 6 twists. 
  10. Press both ends of strip firmly to bottom of pan. 
  11. Cover, let rise double, 30 to 45 minutes. 
  12. Bake 350 degrees. Prepare topping by boiling all ingredients 3 minutes, stirring occasionally. 
  13. Good and sloppy to eat with fork. 
Mom thought that about 2/3 of topping would be enough for these rolls. Makes 12 rolls
From my Mom, Velma Daulton

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