Overnight Danish TwistsPrep: 55 min; Chill: 8 hr; Bake 15 min
Makes 27 twists
2 packages regular or quick active dry yeast (or 4 1/2 teaspoons out of a jar)
1/2 cup warm water (105 to 115 degrees)
4 ups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold stick butter, cut into small pieces
4 large eggs (separated)
1 cup ilk
Jam or preserves
Powdered Sugar Glaze (Below)
- 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 use in steps 5 and 7. 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 24 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 x 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 f each strip together to form ring, stretching strip slightly, then twist to from figure 8. Place at least 2 inches apart on cookie sheet. Brush with egg white. Let rise uncovered t room temperature about 25 minutes or until dough is puffy and lops fill in.
- Heat oven to 350
- 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.
Powdered Sugar Glaze1 1/2 cups powdered sugar
3/4 teaspoon vanilla
2 to 3 tablespoons water or milk
Mix all ingredients until smooth. If necessary, stir in additional water, 1/2 teaspoon at a time, until drizzling consistency.
My tips for this recipe -
- I needed 5 cups of all-purpose flour. The dough was too sticky and there was no hope of rolling out the 9 x 7 rectangles. Ugh...what a mess!
- I used a strawberry fruit spread instead of jam. No high fructose corn syrup and uber yummy!
- You really only need about 2 egg whites. But, your first time to make these, it wouldn't hurt to keep them all. You never know.
- Step #1 says to "Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs." I cut the butter into small cubes, then mashed them into the flour mixture looked like fine crumbs.
- I made 21...not 27 twists as the recipe says. I realized later that I cut 7 strips instead of 9 strips in step #4. They still baked evenly and were a little bigger. =) Is that so wrong?
1 Twist: Calories 190 (Calories from Fat 70); Fat 8g (Saturated 5g); Cholesterol 50mg; Sodium 220mg; Carbohydrate 28g (Dietary Fiber 1g); Protein 3g