Orange-Hazelnut Breakfast Twists

Name: Orange-Hazelnut Breakfast Twists
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 22 rolls.
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 zest; 1 teaspoon salt; 1 cup whole milk; 1/2 cup butter; 1/2 cup sour cream; 1/4 cup water; 2 large 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

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!

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 zest
1 teaspoon salt
1 cup whole milk
1/2 cup butter
1/2 cup sour cream
1/4 cup water
2 large 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, orange zest 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 22x12-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 15x10x1-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.