TACO BELL CINNAMON TWISTS (Copycat)
5 large eggs yolks, well beaten
5 tablespoons sour cream
5 tablespoons granulated sugar
1 tablespoon almond extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
Combine all, adding each ingredient as listed, and enough flour so that the dough is no longer sticky, but still very soft.
Using a floured working surface, roll small portions of dough at a time to paper-thin, cut into 2 x 5-inch strips and arrange in single layer on oiled cookie sheets.
In a deep, heavy saucepan, bring oil (at least 3 inches deep) to 400 degrees F.
Before dropping dough into oil, make a 1-inch slit down center of each and draw the opposite ends of the strip through the slit. They'll fall to the bottom but will surface as they brown (about 2 minutes).
Lift out with tongs and drop into large grocery bag containing about 16 ounces of confectioners' sugar.
5 large eggs yolks, well beaten
5 tablespoons sour cream
5 tablespoons granulated sugar
1 tablespoon almond extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
Combine all, adding each ingredient as listed, and enough flour so that the dough is no longer sticky, but still very soft.
Using a floured working surface, roll small portions of dough at a time to paper-thin, cut into 2 x 5-inch strips and arrange in single layer on oiled cookie sheets.
In a deep, heavy saucepan, bring oil (at least 3 inches deep) to 400 degrees F.
Before dropping dough into oil, make a 1-inch slit down center of each and draw the opposite ends of the strip through the slit. They'll fall to the bottom but will surface as they brown (about 2 minutes).
Lift out with tongs and drop into large grocery bag containing about 16 ounces of confectioners' sugar.
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