Honey-Nut Breakfast Twists |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Nothing is as wonderful as warm bread from the oven. This is the perfect tasting breakfast for a special morning.Holly Baird, Zurich, Montana Ingredients:
1 package (1/4 ounce) 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 king arthur unbleached all-purpose flour |
glaze: |
1/3 cup packed brown sugar |
3 tablespoons butter, melted |
3 tablespoons honey, warmed |
3 tablespoons heavy whipping cream |
filling: |
1/3 cup butter, softened |
1/4 cup finely chopped nuts |
1/4 cup honey |
Directions:
1. In a 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 make a soft dough.
2. Turn out 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. baking dish; set aside.
3. 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. x 2-in. pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour.
4. 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. Yield: 6 servings.
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