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Orange-Hazelnut Breakfast Twists

 Orange-Hazelnut Breakfast Twists
These buttery spirals won a Blue Ribbon at Oregon's State Fair. Friends always ask for more when I bring these to church gatherings. They add a merry note to Christmas morning!
22 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 3-3/4 to 4 cups all-purpose flour
  • 1 cup mashed potato flakes
  • 1/4 cup sugar
  • 2 packages (1/4 ounce) quick-rise yeast
  • 2 teaspoons grated orange peel
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter
  • 1/2 cup sour cream
  • 1/4 cup water
  • 2 eggs
  • FILLING:
  • 1/2 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1 cup ground hazelnuts or walnuts
  • ORANGE GLAZE:
  • 1/4 cup sugar
  • 1/4 cup orange juice
  • 2 tablespoons butter
  • 1/4 cup sour cream

Directions

  • In a large bowl, combine 3 cups flour, potato flakes, sugar, yeast,

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Orange-Hazelnut Breakfast Twists (continued)

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.
Nutritional Facts: 1 serving (1 each) equals 246 calories, 13 g fat (6 g saturated fat), 46 mg cholesterol, 203 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.