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Honey-Nut Breakfast Twists |
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Serves: 6 Print this RecipeDon't let the name fool you--these scrumptious twists are delicious any time of the day! The sweet honey-nut flavor is irresistible. Holly Baird Zurich, Montana 1 (1/4-ounce) package active dry yeast 1/4 cup warm water (110° to 115°) 2 tablespoons sugar 1 teaspoon salt 2 tablespoons butter, melted 1 cup (8 ounces) sour cream 1 egg 2-1/2 to 3 cups all-purpose flour GLAZE: 1/3 cup packed brown sugar 3 tablespoons butter, melted 3 tablespoons honey, warmed 3 tablespoons whipping cream FILLING: 1/3 cup butter, softened 1/4 cup finely chopped nuts 1/4 cup honey In a mixing bowl, combine yeast and water; let stand 5 minutes. Stir in sugar, salt and butter. Add sour cream and egg; beat until smooth. Add 1 1/2 cups flour; blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl twice. By hand, stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine glaze ingredients; spread evenly in a 13-in. x 9-in. x 2-in. baking dish; set aside. Punch dough down. Roll into a 24-in. x 9-in. rectangle. Combine filling ingredients; spread over dough. Fold dough lengthwise over filling, forming a 12-in. x 9-in. rectangle. Cut lengthwise into six 9-in. x 2-in. pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour. Bake at 350° for 25-30 minutes or until golden brown. Invert pan onto a large platter; let set 1 minute before removing. Serve warm or refrigerate overnight. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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