INGREDIENTS

INSTRUCTIONS

POWDERED SUGAR GLAZE
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 of each strip together to form ring, stretching
strip slightly, then twist to form figure 8. Place at least 2 inches apart
on cookie sheet. Brush with egg white. Let rise uncovered at room tem-
perature about 25 minutes or until dough is puffy and loops fill in.
Heat oven to 350 F.
Make an indentation in center of each loop. Fill with 1/2 to 1 teasoon 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 GLAZE: Mix all ingredients until smooth. If necessary, stir
in additional water, 1/2 teaspoon at a time, until drizzling consistency.
* Do not use self-rising flour in this recipe.
**We do not recommend using margarine or vegetable oil spreads.
Yield: 27 twists
Recipe by: Betty Crocker's Best of Baking
Posted to MC-Recipe Digest V1 #981 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 4, 1998

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”