Ingredients:
1 packet dried active yeast
1/2 cup milk 3 teaspoons sugar
2 giant eggs, lightly beaten to ensure even distribution
3 cups flour (all-purpose)
1 teaspoon kosher salt
1 teaspoon cardamom powder
1/3 cup softened butter
For frying, 6 to 8 cups vegetable oil
Glazed in maple (recipe follows)
Instructions:
Stir yeast into 1/4 cup warm (110°) water in the bowl of a standing mixer or similar large mixing bowl. Allow to foam for around 10 minutes. Stir in sugar, milk, and eggs with a wooden spoon (or beat with a paddle attachment); stir or mix in 2 3/4 cups flour, salt, and cardamom (dough will be soft and sticky). Add a few butter pieces at a time, stir or beat until thoroughly combined.
If using a mixer, beat on medium-low speed until the dough pulls away from edges of the bowl, 4 to 5 minutes; if required, add up to 1/4 cup additional flour. If dough sticks to the beater or the edges of the bowl, scrape it down. Remove the beater and clean it with a scraper. Scrape the dough onto a floured surface and knead it slightly to bring it together.
If combining by hand, scrape dough onto a lightly floured board and knead for 5 minutes, or until smooth and velvety, adding extra flour as required to keep it from sticking.
Return to basin, cover with plastic wrap, and set aside in a warm location for 1 1/2 to 2 hours, or until the dough has doubled in size.
Scrape the dough onto a lightly floured surface and gently push it to release the air. Divide the mixture into 24 equal portions. Divide each piece in half using floured hands. Make a rope out of each piece about 4 inches long and 1/2 inch thick. Pinch the ends of the two strands together as you twist them together. The place turns on a dusted baking sheet approximately 1 inch apart and covers it with plastic wrap. Allow to rise for about 30 minutes or nearly doubled in size.
Meanwhile, heat an electric deep fryer to 375° by filling it halfway with oil or pouring approximately 4 inches of oil into a 5- to 6-quart pan. Gently slip two twists into oil, one at a time, with a broad spatula. Cook for 3 minutes total, rotating once, until golden brown on both sides. Transfer to paper towels to drain with a slotted spoon. Fry the remaining twists in the same manner.
Dip the top half of the heated twists in maple glaze after they’ve cooled enough to handle. Place on a plate or rack and set aside for 2 minutes to allow the glaze to set.
1 cup powdered sugar, 1/2 cup maple syrup, and 1 tablespoon milk whisked together until smooth.
Nutritional information for each twist.
