As many of you may know, I was a finalist in the 46th Pillsbury Bake-off last year. It was such a wonderful experience and I have become fascinated with the history of the contest. It started in 1949 and as of now, there have been exactly 52 grand prize winning recipes.
So I got a crazy idea! Why not make all 52 Grand Prize winning recipes this year and blog about the process. That’s 1 recipe per week which I think is totally doable. So here goes…
The first grand prize winning recipe in the 1949 Pillsbury Bake-Off (then called Grand National Recipe and Baking Contest) was:
No-Knead Water-Rising Twists by Theodora Smafield on Pillsbury.com
Here are the first 4 ingredients which you add to a bowl and mix. See photo below.
Set flour aside. In small saucepan, place butter, milk and heat to about 130 degrees.
Add the milk/butter mixture along with eggs and vanilla to the flour mixture.
Blend on low until moistened, then on medium for 2 minutes.
Add the remaining flour and stir by hand. Then you let it rise. Above photo shows the dough after it has risen.
Then you take 1/4 cup pieces of dough and roll in a mixture of sugar, cinnamon and nuts.
Pull and twist each piece of dough to about 8 inches long. Then you let them rise again for a bit. I didn’t see a big difference in size after it had risen again. Then bake.
Freshly baked twists. Aren’t they pretty! Let cool and enjoy.
No-Knead Water-Rising Twists
- Recipe courtesy of Pillsbury®
- 2 1/2 to 3 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
- 1 cup sugar
- 1 teaspoon salt
- 1 pkg. active dry yeast
- 3/4 cup milk
- 1/2 cup margarine or butter
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup chopped nuts
- 1 teaspoon cinnamon
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/2 cup of the sugar, salt and yeast; blend well.
In small saucepan, heat milk and margarine until very warm (120 to 130°F.). Add warm liquid, vanilla and eggs to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes. (Dough will be sticky.)
Grease 2 large cookie sheets. In small bowl, combine nuts, remaining 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut mixture; thoroughly coat. Stretch dough to about 8 inches in length; twist into desired shape. Place on greased cookie sheets. Repeat with remaining dough. Cover, let rise in warm place, about 15 minutes.
Heat oven to 375°F.. Uncover dough. Bake 8 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.