Directions (continued)

• orange peel and salt. In a saucepan, heat milk, butter, sour cream
• and water to 120°-130°. Add to dry ingredients; beat just
• until blended. Beat in eggs until smooth. Stir in enough remaining
• flour to form a soft dough. Turn onto a lightly floured surface;
• knead until smooth and elastic, about 3 minutes. Place in a greased
• bowl, turning once to grease top. Cover and let rise until doubled,
• about 25 minutes.
• Meanwhile, for filling, combine confectioners' sugar and butter in a
• bowl. Stir in hazelnuts. For glaze, in a saucepan, bring sugar,
• orange juice and butter to a boil. Boil for 3 minutes. Remove from
• the heat; let stand for 10 minutes. Stir in sour cream; set aside.
• Punch dough down; turn onto a lightly flour surface. With a long
• side facing you, roll into a 22-in. x 12-in. rectangle. Spread
• filling over bottom half of dough. Fold dough over filling; seal
• edges. Cut into 22 strips, 1 in. each. Twist each strip 4-5 times.
• Shape strips into a circle and pinch ends to seal. Place in
• greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise
• until doubled, about 25 minutes. Bake 375° for 15-20 minutes or
• until golden brown. Cool for 5 minutes before removing from pans to
• wire racks. Immediately drizzle with glaze. Yield: 22 rolls.