Danish Twists
Taste of Home
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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
SERVINGS: 27
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 50 min. + chilling Bake: 15 min.
Ingredients:
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm milk (110° to 115°)
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons salt
- 1 cup cold butter, cubed
- 4 egg yolks, lightly beaten
- 2 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 milk
Directions:
In a small bowl, dissolve yeast in warm milk. In another bowl, combine 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 9-in. x 7-in. rectangle. Cut into 7-in. x 1-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. Make an indentation in the center of each loop; 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 a desired consistency. Drizzle over warm rolls. Yield: 27 rolls.