Lemon Twists
2/3 cup milk
1/4 cup dairy sour cream
1 egg
2 tablespoons margarine or butter — 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
Lemon Glaze:
1 cup sifted powdered sugar
1 teaspoon lemon juice
2 to 4 teaspoons milk
Select the recipe size. Add the first 8 ingredients to the machine according to the 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. Meanwhile, for filling, in a small bowl combine walnuts, the 1/3 or 1/2 cup sugar, melted margarine or butter, and lemon peel.
For the 1-1/2 pound recipe: On a lightly floured surface, roll dough into a 16-in. x 12-in. rectangle. Spread with filling. Cut in half lengthwise to make two 12-in. x 8-in. rectangles. Brush long edges with water. Fold each rectangle in half lengthwise; seal long edges. Cut each crosswise into twelve 4-in. x 1-in. strips. Twist strips. Place strips on parchment-lined or greased foil-lined baking sheets. Cover and let rise in a warm place 20 to 30 minutes or until nearly double. Bake in a 375′ oven for 12 to 15 minutes or until golden. Remove from baking sheets; cool on racks. Drizzle with Lemon Glaze.
Lemon Glaze: In a small bowl stir together powdered sugar and lemon juice. Stir in enough milk to make a glaze of drizzling consistency.
Yield: “24 twists”
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