French Twist Recipes

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FRENCH TWIST



French Twist image

This looks wonderful. I havn't made this yet, but I wanted it here for safe keeping. From Every Day with Rachael Ray February 2007

Provided by KelBel

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup sugar
1/4 cup pure maple syrup, plus
2 tablespoons pure maple syrup
2 cups whole milk
2 large eggs
5 croissants, cut in half horizontally

Steps:

  • Preheat the oven to 350°. Butter a 9-by-2-inch round cake pan.
  • In a small, heavy saucepan, bring the sugar, 2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring, and cook for 5 minutes.
  • Boil until the caramel is a light golden color or a candy thermometer registers 240º, 5 to 8 minutes longer. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside.
  • In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup.
  • Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten.
  • Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.
  • Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan.
  • Bake until the croissants are golden and the custard is set (a toothpick inserted in the center of the French toast should come out clean), about 45 minutes.
  • Remove the French toast from the hot-water bath, cut into wedges and serve warm.

Nutrition Facts : Calories 447.6, Fat 14.3, SaturatedFat 7.6, Cholesterol 110.5, Sodium 411.1, Carbohydrate 72.4, Fiber 1.2, Sugar 55, Protein 8.6

FRENCH TWISTS



French Twists image

This is a kid pleaser that is a simple twist on my kids' favorite breakfast dish -- French Toast, and serving the maple syrup as a dipping sauce. There are lots of versions of this simple idea, but this is how we make it in our home. It's so easy that most kids can even help prepare it.

Provided by Northwestgal

Categories     Breakfast

Time 20m

Yield 12 French Twists, 4 serving(s)

Number Of Ingredients 4

11 ounces refrigerated breadstick dough
1 -2 tablespoon cinnamon
1/4 cup sugar
4 -6 ounces maple syrup

Steps:

  • Preperatory steps - Preheat the oven to 350º. Also, lightly butter or grease a baking baking sheet (for convenience, I usually just use a no-stick spray). And last, pour about 1 to 1 1/2 ounces of maple syrup into 4 separate condiment cups; set aside.
  • Stir together the cinnamon and sugar, and place the cinnamon/sugar mixture in an even layer in a shallow dish.
  • Remove dough from package, and separate dough into 12 individual breadsticks. Roll each breadstick in the cinnamon/sugar mixture until both sides are evenly coated. Twist each coated breadstick 2 or 3 times, to make a spiral.
  • Place twisted breadsticks on the lightly coated baking sheet. Bake in a 350º oven for 12-15 minutes or until breadsticks are puffy and lightly golden brown.
  • Let cool for a minute on the baking sheet.
  • The recipe is intended for 3 French Twists and 1 1/2 ounce serving of maple syrup (for dipping the French Twists) per serving. But feel free to adjust serving sizes to suit your needs.

Nutrition Facts : Calories 136.8, Fat 0.1, Sodium 3.3, Carbohydrate 35.5, Fiber 0.9, Sugar 31.7, Protein 0.1

PUFF PASTRY TWISTS



Puff Pastry Twists image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed
1/2 cup unsalted butter, melted
3/4 cup sugar
2 1/2 teaspoons cinnamon
1 cup milk
8 ounces semisweet or milk chocolate, chopped
1/4 cup smooth peanut butter

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
  • Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
  • In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
  • Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
  • Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
  • To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
  • To serve, place the twists on a tray and serve with the sauce along side for dipping.

FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE - (3.8/5)



French Crullers - Dunkin Donut Copycat Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 13

HONEY GLAZE:
1/2-inch star pastry attachment
1 cup water
6 tablespoons unsalted butter
2 teaspoons superfine sugar
1/4 teaspoons salt
1 cup all-purpose flour, sifted
3 large eggs
2 egg whites, slightly beaten
vegetable oil for frying
1 1/2 cups confectioners' sugar
1 tablespoons honey
3 to 4 tablespoons milk or water

Steps:

  • To make this French Cruller donut, bring the water, butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan. Stir in the flour all at once and continue stirring until the flour is completely incorporated. Keep stirring over medium-high heat. The more moisture you can remove, the more eggs you can mix in later which will result in a lighter pastry. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don't add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape (not much). Do not add too much egg white or else the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip. Fry the crullers in 2 inches (or more) of vegetable oil in a heavy-bottomed saucepan. The oil should register 370 degrees. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each of the squares. When the oil has reached temperature, carefully place a French cruller, paper-side up, into the hot oil. Do this one at a time unless you like the idea of hot oil burns and other disasters. After a minute or so, use tongs and a sharp knife tip to gently peel the parchment off the cruller. When the cruller turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels. Make the glaze: While the cruller donuts cool, mix the confectioners' sugar, honey, and milk together until smooth. When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. When the glaze has set, the crullers are ready to serve. Crullers can also be baked. Preheat oven to 450°F. Pipe crullers onto a parchment-lined baking sheet at least 2 inches apart. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Glaze and serve.

CINNAMON TWISTS



Cinnamon Twists image

These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. -Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories     Brunch     Snacks

Time 40m

Yield 4 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
1 large egg, room temperature
FILLING:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

FRENCH TOAST I



French Toast I image

There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

Provided by Jan Bittner

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 20m

Yield 3

Number Of Ingredients 7

6 thick slices bread
2 eggs
⅔ cup milk
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
salt to taste

Steps:

  • Beat together egg, milk, salt, desired spices and vanilla.
  • Heat a lightly oiled griddle or skillet over medium-high heat.
  • Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g

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