Lemon Twists Recipe

Ingredients

 

Makes 24

• 2/3 cup milk

• 1/4 cup dairy sour cream

• 1 egg

• 2 tablespoons butter or margarine, cut up

• 3 cups bread flour

• 1 tablespoon sugar

• 3/4 teaspoon salt

• 1 1/4 teaspoons active dry yeast or bread machine yeast

• 1/2 cup finely chopped walnuts

• 1/3 cup sugar

• 3 tablespoons butter or margarine, melted

• 2 teaspoons finely shredded lemon peel

• 1 recipe Lemon icing

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Method:

1. Add first 8 ingredients to bread machine according to manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Meanwhile, for filling, combine walnuts, the 1/3 cup sugar, the melted butter, and peel.

3. Line baking sheets with foil; grease foil and set aside. On lightly floured surface, roll dough into 16x12-inch rectangle. Spread with filling.

4. Cut in half lengthwise to make two 12x8-inch rectangles. Brush long edges with water. Fold each rectangle in half lengthwise; seal long edges. Cut each crosswise into twelve 4x1-inch strips; twist strips.

5. Place on prepared sheets. Cover; let rise in warm place 20 to 30 minutes or until nearly double. Bake in a 375°C oven for 12 to 15 minutes or until golden. Remove to racks; cool. Drizzle with Lemon icing.

6. Lemon Icing: Combine 1 cup sifted powdered sugar and 1 teaspoon lemon juice. Stir in enough milk (2 to 4 teaspoons) to make of drizzling consistency.