Danish Twists

Takes over night to make!

Danish

2        packages yeast
1/2 C warm water
4    C flour
1/3 C sugar
2  tsp salt
1   C cold stick butter, cut into small pieces (don't use margarine)
4       large eggs
1   C milk

Dissolve yeast in warm water in a large bowl.   Mix in flour, sugar, and salt.  Cut in butter using pastry blender or knives until mixture looks like fine crumbs.  Separate egg yokes and whites.  Refrigerate egg whites for later.  Mix egg yokes, and milk into flour mixture. Cover with plastic wrap and refrigerate 8 to 24 hours.  No longer then 24 hours!

Lightly grease 2 large cookie sheets with shortening.  Divide dough into 3 and roll into a 9X7 rectangle on floured surface.  Cut into nine 1 inch strips.  Pinch ends of strips together stretch slightly and twist into figure 8.  place 2 inches apart on cookie sheet.  Brush with egg white.  Let rise 25 minutes until loops fill in.  ( I had to put them in the oven to rise at 100 degrees)

heat oven to 350 degrees

make an indention in center of each loop.  fill with pie filling, jam, or cream cheese recipe to follow. brush with egg white again.  and cook about 15 min. or until light golden brown. let cool and drizzle powdered sugar glaze.

Cream Cheese Filling

8 oz cream cheese
1/4 C sugar
1 tsp vanilla

Powdered Sugar Glaze

1 1/2 C Powdered sugar
3/4 tsp vanilla
2 to 3 Tbs water or milk

Mix all ingredients until smooth add water until drizzling consistency.