Honey-Nut Breakfast Twists Recipe

Honey-Nut Breakfast Twists Recipe photo by Taste of Home

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Nothing is as wonderful as warm bread from the oven. This is the perfect tasting breakfast for a special morning.—Holly Baird, Zurich, Montana

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Honey-Nut Breakfast Twists Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter, melted
1 cup (8 ounces) sour cream
1 egg
2-1/2 to 3 cups all-purpose flour
GLAZE:
1/3 cup packed brown sugar
3 tablespoons butter, melted
3 tablespoons honey, warmed
3 tablespoons heavy whipping cream
FILLING:
1/3 cup butter, softened
1/4 cup finely chopped nuts
1/4 cup honey

Directions

In a bowl, combine yeast and water; let stand 5 minutes. Stir in sugar, salt and butter. Add sour cream and egg; beat until smooth. Add 1-1/2 cups flour; blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl twice. By hand, stir in enough remaining flour to make a soft dough.
Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine glaze ingredients; spread evenly in a 13-in. x 9-in. baking dish; set aside.
Punch dough down. Roll into a 24-in. x 9-in. rectangle. Combine filling ingredients; spread over dough. Fold dough lengthwise over filling, forming a 12-in. x 9-in. x 2-in. pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Invert pan onto a large platter; let set 1 minute before removing. Serve warm or refrigerate overnight. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 653 calories, 33 g fat (19 g saturated fat), 125 mg cholesterol, 633 mg sodium, 79 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Honey-Nut Breakfast Twists in Country April/May 1993, p51