GOLDEN DANISH TWISTS
Graceful, beautiful rolls have a rich filling, crunchy almonds and sweet, lemony icing. They would be lovely any day of the year.
—ANNIE DE LA HOZ DELTA, CO
PREP: 1 1/4 HOURS + RISING • BAKE: 15 MIN. • MAKES: 3 DOZEN
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup canned pumpkin
1 cup warm 2% milk (110° to 115°)
2 eggs
1/4 cup sugar
1/4 cup butter, softened
3 teaspoons salt
6 to 6 1/2 cups all-purpose flour
FILLING
2 packages (8 ounces each) cream cheese, softened
1/3 cup confectioners’ sugar
1/2 cup heavy whipping cream
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
ICING
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1/4 cup lemon juice
2 2/3 cups confectioners’ sugar
1 tablespoon grated lemon peel
3/4 cup sliced almonds
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the pumpkin, milk, eggs, sugar, butter, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough of the remaining flour to make a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a small bowl, beat the cream cheese and confectioners’ sugar until smooth. Gradually beat in cream, lemon peel and vanilla.
4. Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread half of the filling lengthwise down half of the dough to within 1/2 in. of edges. Fold dough over filling; seal edges. Cut into eighteen 1-in. strips. Twist and loosely coil each strip; tuck end under and pinch to seal.
5. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Repeat with the remaining dough and filling.
6. Preheat oven to 375°. Bake twists 12-15 minutes or until golden brown. Remove to wire racks.
7. For icing, in a large saucepan, melt butter. Stir in flour until smooth. Stir in lemon juice. Bring to a boil; cook and stir 2 minutes or until the mixture is thickened. Remove from heat. Stir in the confectioners’ sugar and lemon peel until blended. Drizzle over the warm twists. Sprinkle with the almonds. Refrigerate leftovers.