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Baked Yeast Coconut Twists
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Source: Iowa
| 1 package | yeast |
| 1/4 cup | warm water |
| 2 cups | sifted flour |
| 2 cups | sugar |
| 1/2 teaspoon | salt |
| 1 | egg, beaten |
| 1/2 cup | butter |
| 1/2 cup | milk |
| 1/2 tsp | vanilla |
| 1/2 cup | coconut |
Dissolve yeast in warm water.
Work into crumbs: flour, sugar and salt.
Blend together beaten egg and yeast mixture.
Add to flour mixture. Form a dough and let rise for 2 hours in the refrigerator.
Knead. Rest dough 10 minutes. Knead again. Roll into 1/4 inch thick sheet.
Spread with 1 tablespoon butter, 2 tablespoons sugar, sprinkle on coconut. Pat into dough.
Cut crosswise into strips 1 inch wide. Then cut into two until eash strip is 4-5 inches long and twist. Lay in buttered oblong pan and set in warm place to double. Bake 425 F 12 minutes. Cool and frost with powdered sugar frosting.
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