Swedish Lemon Twist

Ingredients

3/4C                         Milk

1/4lb                        Butter (1 stick)

1/3C                         Granulated sugar

1/2t                          Salt

1pkg                        Active dry yeast

1/4C                         Warm water

540g (4-1/2C           AP flour

2                              Beaten eggs (Reserve 1T)

1/2 lemon                Juice and grated rind

Process

In a small saucepan scald milk,

Stir in butter, sugar, and salt

Cool until lukewarm

In a small bowl, sprinkle or crumble yeast into warm water and stir until dissolved

In a large bowl mix flour, milk mixture, dissolved yeast, eggs, lemon juice, and rind

Knead the dough on a lightly floured surface until smooth

Cover in a large bowl with Saran wrap and a clean towel

Let rise until doubled

Punch down, turn onto floured surface, divide into halves

Roll each piece between hands into strips about 30” long

Place one strip vertically and one horizontally, crossing in the middle

Lift the top end of the vertical strip down to the left side of its bottom end

Lift the left end of the horizontal strip up and over the lower two strips

Repeat this with the right end of the same two strip

Alternate with top left and right strips in this manner until dough is used up

Punch the ends together securely

Place the twist on a large greased cookie sheet

Brush the twist all over with the reserved 1T of beaten egg

Let rise in a warm place until about ½ double in size

Preheat the oven to 350F

When half double in size, bake twist 10 minutes at 325F

Then bake 30 – 35 minutes at 350F

When done remove from cookie sheet with a large spatula and cool on a rack