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Danish Twists

 Danish Twists
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
27 ServingsPrep: 50 min. + chilling Bake: 15 min.


  • 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 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 McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons 2% milk


  • 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 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.

2 of 2

Danish Twists (continued)

Directions (continued)

  • 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.
  • Yield: 27 rolls.
Nutritional Facts: 1 serving (1 each) equals 187 calories, 8 g fat (5 g saturated fat), 52 mg cholesterol, 256 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.