Danish Twists Recipe

4.5 1 3
Danish Twists Recipe
Danish Twists Recipe photo by Taste of Home
Publisher Photo

Danish Twists Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
27 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min.
MAKES:
27 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm milk (110° to 115°)
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 cup cold butter (no substitutes)
  • 4 egg yolks, beaten
  • 2 egg whites, beaten
  • Seedless raspberry jam or apricot preserves
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Directions

In a bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Using a pastry blender, cut in butter until crumbly. Stir in yeast mixture and egg yolks. 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. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes. Brush with egg whites. Make an indentation in the center of each loop; fill with jam. Bake at 350° for 14-16 minutes or until golden brown. Remove from pans to wire racks. In a small bowl, combine glaze ingredients. Drizzle over warm rolls. Yield: 27 rolls.
Originally published as Danish Twists in Taste of Home April/May 2003, p39

Nutritional Facts

1 each: 187 calories, 8g fat (5g saturated fat), 52mg cholesterol, 256mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm milk (110° to 115°)
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 cup cold butter (no substitutes)
  • 4 egg yolks, beaten
  • 2 egg whites, beaten
  • Seedless raspberry jam or apricot preserves
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  1. In a bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Using a pastry blender, cut in butter until crumbly. Stir in yeast mixture and egg yolks. 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. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes. Brush with egg whites. Make an indentation in the center of each loop; fill with jam. Bake at 350° for 14-16 minutes or until golden brown. Remove from pans to wire racks. In a small bowl, combine glaze ingredients. Drizzle over warm rolls. Yield: 27 rolls.
Originally published as Danish Twists in Taste of Home April/May 2003, p39

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MY REVIEW
robertahammond User ID: 972233 54572
Reviewed May. 9, 2011

"A keeper for sure!! Fast, easy, and very yummy :)"

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