| previous | next |
Title: Austrian Twists
Categories: Breakfast Southern
Yield: 64 Servings
| 1 | pk | Yeast, dry |
| 3 | c | Flour, all-purpose |
| 1 | c | Butter; softened |
| 3 | Egg yolks | |
| 8 | oz | Sour cream |
| 1/2 | c | Sugar |
| 1/2 | c | Pecans; chopped |
| 3/4 | ts | Cinnamon, ground |
| POWDERED SUGAR GLAZE | ||
| 2 | c | Sugar, powdered |
| 3 | tb | Milk |
Combine yeast and flour; add butter, mixing well. Stir in egg yolks an dsour cream. Shape dough into 4 balls; wrap in waxed paper, and refrigerate overnight.
Combine sugar, pecans, and cinnamon; set aside.
Work 1 portion of dough at a time; place on a lightly floured surface, and 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 end and rolling to point; seal points firmly. Place on greased baking sheets, point side down.
Bake at 350 degrees for 18 minutes or unitl lightly browned. Transfer to wire racks; drizzle with glaze while still warm.
Powdered Sugar Glaze: Combine sugar and milk, stirring unitl smooth. Yield: about 1 cup.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
| previous | next |