betty crocker best of baking recipes.txt

Protein; 13g Carbohydrate; 10mg Cholesterol; 130mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 4098 0 0 0 0 0 0 704 0

Exported from MasterCook *

Overnight Danish Twists

Recipe By

Serving Size : 27

Preparation Time :0:00

Categories

: Breads

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

packages regular or quick active dry yeast

cup warm water (105º to 115º)

cups all-purpose flour*

cup sugar

teaspoons salt

cup cold stick butter -- cut into small pieces**

large eggs

cup milk

Jam or preserves

Powdered Sugar Glaze -- (recipe follows)

POWDERED SUGAR GLAZE

cups powdered sugar

teaspoon vanilla

tablespoons water (2 to 3 tablespoons)

tablespoons milk (2 to 3 tablespoons)

1/2

3/4

Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt.

Cut in butter, using pastry blender or crisscrossing 2 knives, until

mixture looks like fine crumbs.

Separate egg yolks from egg whites; refrigerate egg whites for later use.

Stir egg yolks and milk into flour mixture until soft dough forms. Cover

bowl with plastic wrap and refrigerate at least 8 hours but no longer than

4 hours. Lightly grease 2 large cookie sheets with shortening.

Punch down dough. Divide dough into 3 equal parts. Roll 1 part dough at a

time into rectangle, 9 × 7 inches, on lightly floured surface. (If dough

becomes too sticky while shaping, refrigerate 5 to 10 minutes.) Cut

rectangle crosswise into nine 1-inch strips.

For each twist, pinch ends of each strip together to form ring, stretching

strip slightly, then twist to form figure 8. Place at least 2 inches apart

on cookie sheet. Brush with egg white. Let rise uncovered at room

temperature about 25 minutes or until dough is puffy and loops fill in.

Heat oven to 350º.

Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon

jam. Brush dough with egg white. Bake about 15 minutes or until light

golden brown. Immediately remove to wire rack; cool slightly. Drizzle

Powdered Sugar Glaze over warm twists.

To make the Powdered Sugar Glaze:

Mix all ingredients until smooth. If necessary, stir in additional water,

/2 teaspoon at a time, until drizzling consistency.

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Betty Crocker - Best Of Baking Recipes