Danish Twists Recipe
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
- 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
- 1-1/2 cups confectioners' sugar
- 3/4 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- 1. 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.
- 2. 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.
- 3. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes.
- 4. 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.
- 5. 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.
1 each: 187 calories, 8g fat (5g saturated fat), 52mg cholesterol, 256mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein
Reviews for Danish Twists
Reviewed May. 9, 2011
"A keeper for sure!! Fast, easy, and very yummy :)"
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