Makes 8 twists
2 cups all-purpose flour
3 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 3 cup milk
1 / 4 cup water
1 / 4 cup butter or margarine
1 large egg
2 tablespoons butter or margarine, melted
1 / 2 cup slivered almonds, toasted and chopped
1 / 3 cup firmly packed brown sugar
1 tablespoon freshly grated lemon peel
Citrus Glaze (optional)
1 cup powdered sugar, sifted
1 to 2 tablespoons fresh lemon juice
In a large bowl, combine 1 / 2 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; roll to 12 x 8-inch rectangle. Brush center third of dough with 1 tablespoon melted butter, covering 8 x 7-inch portion. Sprinkle with half the filling. Fold one of the dough thirds over filling. Brush folded dough with remaining melted butter; sprinkle with remaining filling. Fold last dough third over filling; pinch edges to seal. Cut into 8 (1-inch) wide strips. Twist each strip two or three times. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375oF for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack. If desired, drizzle with Citrus Glaze.
In small bowl, combine almonds, brown sugar and lemon peel. Stir to blend well.
In a small bowl, combine powdered sugar and lemon juice. Stir until smooth.
Serving size: 1 twist
Serving weight: 3.7 ounces (105 grams)
Calories 360; Total fat 14 g; Saturated fat 6 g;
Cholesterol 50 mg; Sodium 400 mg; Carbohydrates 53 g; Dietary fiber 2 g; Sugars 27 g; Protein 7 g