| AUSTRIAN TWISTS 2
1 package of dry yeast
3 cups of plain flour
1 cup of butter, softened
3 egg yolks
1 (8 oz.) carton of commercial sour cream
1/2 cup of sugar
1/2 cup of chopped pecans
3/4 teaspoon of ground cinnamon
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Combine the yeast and flour; add butter mixing well. Stir in egg yolks and sour cream. Shape dough into 4 balls, wrap in wax paper and refrigerate overnight. Combine sugar, pecans and cinnamon; set aside. Work with 1 portion of dough at a time; place on a lightly floured surface. Roll into a 1/4 inch thick circle. Spread 1/4 cup sugar mixture evenly over each circle and cut into 16 equal wedges. Roll up each wedge beginning at wide edge and roll to point. Seal points firmly. Place on a greased baking sheet, point side down and bake at 350ºF.for 18 minutes or until lightly brown. Transfer to wire racks and drizzle with glaze while still warm. GLAZE:
2 cups of powdered sugar
3 tablespoons of milk
Combine and stir until smooth. AUSTRIAN TWISTS 3
1 package of yeast
3 cups of flour
1 cup of butter
1/2 cup of chopped pecans
3/4 teaspoon of cinnamon
1 (8 oz.) carton of sour cream
1/2 cup of sugar
3 egg yolks
POWDERED SUGAR GLAZE:
2 cups of powdered sugar
3 tablespoons of milk
Combine the yeast and flour, add butter, mixing well. Stir in egg yolks, and sour cream. Shape dough into 4 balls, wrap in wax paper and refrigerate overnight. Combine sugar, chopped pecans and cinnamon. Work with one portion of dough at a time. Place on a lightly floured surface and roll into 1/4 inch thick circle. Spread 1/4 of the sugar mixture evenly over each circle and cut into 16 wedges. Roll up each beginning at wide end and rolling to a point; seal points. Place on greased baking sheets. Bake at 350ºF.for 18 minutes or until lightly browned. Drizzle with glaze while warm. Makes 64 twists. |
