Danish Twists

Name: Danish Twists
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; 1-1/2 cups confectioners' sugar; 3/4 teaspoon vanilla extract; 2 to 3 tablespoons 2% milk

12 ingredients

6 steps

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
1-1/2 cups confectioners' sugar
3/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk

Directions

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 9x7-in. rectangle. Cut into 7x1-in. strips. Pinch ends together, forming a circle; twist once to form a figure eight.
3

Place 2 in. apart on greased
4

. Cover and let rise until doubled, about 20 minutes.
5

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.
6

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.