• Servings: 12
• 2 1/2 to 3 1/2 cups Pillsbury all-purpose or unbleached flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 3/4 cup milk
• 1/2 cup margarine or butter
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup chopped nuts
• 1/2 cup sugar
• 1 teaspoon cinnamon

1. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 1 cup flour, 1/2 cup sugar, salt and yeast; blend well.
2. In a small saucepan, heat milk and margarine until warm (120-130 degrees). Add warm liquid, vanilla and eggs to flour mixture. Blend
3. at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining 11/2-21/2 cups flour to form soft dough.
4. Cover loosely with greased plastic wrap and cloth towel. Let rise in a warm place for 30-40 minutes, until light and doubled in size. (Dough will be sticky.)
5. Grease 2 large cookie sheets. In a small bowl, combine nuts, 1/2 cup sugar and cinnamon; blend well.
6. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8 inches in length; twist into desired shape.
7. Place on greased cookies sheets. Repeat
8. with remaining dough. Cover and let rise in a warm place, about 15 minutes.
9. Heat oven to 375 degrees. Uncover dough. Bake 8-16 minutes or until light golden brown.
10. Immediately remove from cookie sheets; cool on
11. wire racks. Serve warm.

These twists from Theodora Smafield of Michigan won the grand prize in the first Pillsbury Bake-Off in 1949. This recipe uses a streamlined method for the preparation of the dough from the original recipe.