Wednesday, September 3, 2008

Honey Nut Twists

1 package (1/4 ounce size) active dry yeast
1/4 C warm water
2 Tbs sugar
1 tsp salt
2 Tbs butter,melted
1 C sour cream
1 egg
2 1/2 C flour,more as needed

1/3 C packed brown sugar
3 Tbs butter,melted
3 Tbs honey,warmed
3 Tbs heavy cream

1/3 C butter,softened
1/4 C finely chopped nuts
1/4 C honey

In a mixing 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 C 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 minutes. Place in a greased bowl turning once to grease top.

Cover and let rise in a warm place until doubled in size,about an hour. Combine glazed ingredients,spread evenly in a 13x9x2 inch baking dish; set aside. Punch down dough roll into a 24x9 inch rectangle.

Combine filling ingredients,spread over dough.
Fold dough lengthwise over filling,forming a 12x9 inch rectangle. Cut lengthwise into six 9 inch x 2 inches pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until double in size,about an hour.

Bake @ 350*F for 25 to 30 minutes or until golden brown. Invert plan onto a large platter: let set 1 minute before removing. Serve warm or refrigerate overnight.

I don't remember where I got this recipe but I think it was a recipe email list years ago.