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Volume III
January 20, 2012

Weekly Home / Recipe Center

Honey-Nut Breakfast Twists

Serves 6


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 cup all-purpose flour

1/3 cup packed brown sugar
3 tablespoons butter, melted
3 tablespoons honey, warmed
3 tablespoons whipping cream

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.

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