4 tablespoons unsalted butter, plus more for greasing the baking sheet
Two .25-ounce envelopes active dry yeast
1/2 cup raisins
2 1/4 cups white whole wheat flour
1 1/4 cups all-purpose flour, plus extra as needed
1 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
Nonstick cooking spray
2 tablespoons apple butter
2 tablespoons ground cinnamon
2 tablespoons packed dark brown sugar
1/4 cup confectioners' sugar
In a small pot over medium-low heat, cook the milk and 2 tablespoons of the butter until the milk is warm and the butter is melted. The yeast will be killed by the heat if you bring the milk to a boil. Sprinkle the yeast over the mixture after taking it off the heat. Stirring only once or twice, leave it alone for about five minutes, or until frothy. Add 2 tablespoons of water to a small bowl with the raisins. For about 45 seconds, heat the raisins on high in the microwave. Salt and both flours are combined in a small bowl; set aside. Beat the eggs and granulated sugar together in a stand mixer bowl with the whisk attachment on medium-high speed for 2 to 3 minutes, or until the sugar is dissolved. Pour the yeast mixture in gradually while lowering the mixer's speed to low. Add the flour mixture after beating until smooth. Beat until just combined, then change to a dough hook and mix for another 5 minutes, or until the dough is soft, barely sticky, and forms a loose ball shape.Touch the dough now; there should only be a small amount of sticky dough left on your finger. Add additional all-purpose flour, a tablespoon at a time, until the correct amount of stickiness is achieved if more than a little sticks to your finger. If you use more flour than 1/4 cup, the dough will become tough and dry. The dough should be beaten until the raisins and any remaining liquid in the dish are incorporated. Apply nonstick cooking spray to a large bowl, add the dough, and turn to coat. In a warm location, wrap the bowl in plastic wrap and let it there for 2 hours or until it has doubled in size.Onto a clean work surface that has been lightly coated with all-purpose flour, turn out the dough. 15 by 10 inches should be patted out. Brush the dough with melted 1 tablespoon of butter. Add cinnamon, brown sugar, and apple butter to the top. Cut the dough into 24 strips after folding it in half top to bottom to create a 16 by 6 inch rectangle. Twist and stretch the strips, and then arrange them on a baking sheet that has been lightly greased, spacing them 2 inches apart.For an additional hour or so, when the strips have doubled in size, loosely cover with a piece of plastic wrap. Set the oven to 350 degrees Fahrenheit. Brush the twists with the melted remaining 1 tablespoon of butter. About 15 minutes of baking will produce light browning. Brush the smooth, thick glaze made from confectioners' sugar and one to two teaspoons of extremely hot water over the warm twists. Serve hot.
This recipe has been changed and might not be exactly like what was first printed or shown, according to Food Network Kitchen.
Makes 24 pieces; each piece has 137 calories, 3 grams of total fat, 1.5 grams of saturated fat, 3 grams of protein, 25 grams of total carbohydrates, 9 grams of sugar, 0 grams of fiber, and 21 milligrams of cholesterol, and 93 milligrams of sodium.