Honey Nut Breakfast Twists
 
1 package  (1/4 ounce) active dry yeast
1/4 cup  warm water
2 Tbsp  sugar
1 tsp  salt
2 Tbsp  butter or margarine, melted 1 cup sour cream 1 egg
2-1/2 to 3 cup  flour
 
  glaze
1/3 cup  packed brown sugar
3 Tbsp  butter or margarine melted 3 tablespoons honey, warmed 3
Tbsp  heavy cream
 
  filling
1/3 cup  butter or margarine softened
1/4 cup  finely chopped nuts
1/4 cup  honey
 
in a mixing bowl, combine yeast and water; let stand 5 mins. 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. blend 3 mins at medium 
speed; scraping bowl twice. by hand, stir in enough remaining flour to 
make a soft dough. turn out onto a floured surface; knead until smooth and 
elastic about 5 mins. place in a greased bowl turning once to grease top. 
cover and let rise in a warm place until doubled, about 1 hr. combine 
glaze ingredients; spread evenly in a 13 x 9 x 2 inch baking dish; set 
aside. punch dough down. roll into a 24 x 9 inch rectangle. 
combine filling ingredients; spread over dough. fold dough lengthwise over 
filling, forming a 12 x 9 inch rectangle. cut lengthwise into six 9 inch x 
2 inch pieces. twist each piece loosely and place over glaze in baking 
dish. cover and let rise until doubled, about 1 hr. bake at 350 degrees f 
for 25 to 30 minutes or until golden brown. invert pan onto a large 
platter; let set 1 min before removing. serve warm or refrigerate 
overnight. serves 6 
 
 
 
 
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-- 
(ID: 3564) Mirror: rec.food.recipes: Thu, Feb 17, 2005


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