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DOUGHNUT TWISTS 
1 env. active dry yeast
1/4 c. warm water (105-115 degrees)
2 1/2 to 3 c. all purpose flour
1/2 c. plain low fat yogurt
1/2 c. sugar
1/2 tsp. salt
3 tbsp. butter, softened
1 egg
1 tsp. vanilla
1 tbsp. butter, melted
Vanilla Glaze of Cinnamon Sugar

Dissolve yeast in water in large bowl; let stand 5 minutes until foamy. Add 1 1/2 cups flour, yogurt, sugar, salt, softened butter, egg, vanilla. Beat on low speed 2 minutes. Mix in 1 cup flour. Knead on floured surface 5 minutes until smooth-elastic, adding flour to prevent sticking. Place in bowl coated with cooking spray; spray top. Cover; let rise until doubled in bulk, 1 to 1 1/2 hours.

Punch dough down. Divide into 12 equal pieces. Roll each out on floured surface into 8 inch rope. Fold each in half; pinch ends together. Twist a few times. On baking sheet coated with cooking spray, place 3 inches apart. Brush with butter. Cover; let rise until almost doubled, 45 to 60 minutes.

Bake in preheated 425 degree oven 8 minutes until golden brown. Brush on Vanilla Glaze or finish with Cinnamon Sugar while warm. Cool on rack.

Whisk together 2 tablespoons warm water, 1 1/2 teaspoons vanilla and 3/4 cup 10X sugar.

Brush doughnuts with 1 tablespoon melted butter. Dip in prepared cinnamon-sugar mixture.

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