ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pecan Twists

Yield about 3 dozen


  • 2 packages dry yeast
  • 1/2 cup warm milk (105° to 115°)
  • 1 tablespoon sugar
  • 3 cups sifted all-purpose flour, divided
  • 1 1/2 teaspoons salt
  • 1/2 cup butter or margarine
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup chopped pecans

How to Make It

  1. Combine yeast, milk, and 1 tablespoon sugar in a large bowl; stir well. Let stand 5 minutes or until bubbly.

  2. Combine 1 1/2 cups flour and salt; stir well. Cut in butter with a pastry blender until mixture resembles coarse meal. Gradually add flour mixture, mixing well. Cover and let rise in a warm place (85°), free from drafts, 20 minutes.

  3. Add eggs, vanilla, and remaining flour; stir well. (Dough will be slightly sticky.) Tie dough loosely in a large piece of cheesecloth; drop into a deep pan of cool water (70° to 80°). Let stand 1 hour or until dough rises to top of water. Remove from water. Remove cheesecloth, and shape dough into 1 1/2-inch balls.

  4. Combine sugar and pecans; roll each ball in sugar mixture. Twist dough into figure 8 shapes, and place on greased baking sheets. Let stand 5 minutes. Bake at 400° for 12 minutes or until lightly browned.

Oxmoor House Homestyle Recipes