DANISH TWISTS

Danish Twists image

My twin sister and I (we're 18) love to bake together, and this was one of the first yeast breads we tried. Any day becomes a special occasion when these rich buttery twists are on the menu! But plan ahead...the dough needs to rise overnight. -Charys Rockey, Rochelle, Texas

Provided by Taste of Home

Time 1h5m

Yield 27 rolls.

Number Of Ingredients 13

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm 2% milk (110° to 115°)
4 cups all-purpose flour
1/2 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
4 large egg yolks, lightly beaten
2 large egg whites, lightly beaten
Seedless raspberry jam or apricot preserves
GLAZE:
1-1/2 cups confectioners' sugar
3/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk

Steps:

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture and egg yolks; stir just until dough clings together. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 9x7-in. rectangle. Cut into 7x1-in. strips. Pinch ends together, forming a circle; twist once to form a figure eight. , Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes. , Brush with egg whites. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each twist; fill with jam. , Bake at 350° for 14-16 minutes or until golden brown. Remove from pans to wire racks. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.

Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.