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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
  • Total Time
    Prep: 50 min. + chilling Bake: 15 min.
  • Makes
    27 rolls

Ingredients

  • 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 large egg yolks, lightly beaten
  • 2 large egg whites, lightly beaten
  • Seedless raspberry jam or apricot preserves
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk

Directions

  • 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 9x7-in. rectangle. Cut into 7x1-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. 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.
Nutrition Facts
1 each: 187 calories, 8g fat (5g saturated fat), 52mg cholesterol, 256mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 3g protein.
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  • robertahammond
    May 9, 2011

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

  • Dye25
    Jul 19, 2009

    No comment left

  • abreendre
    Feb 18, 2009

    No comment left