Lemon Nut Twists
Makes 16 twists
4-1 / 2 cups all-purpose flour
1 / 3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3 / 4 cup milk
1 / 2 cup water
1 / 3 cup butter or margarine
2 large eggs
Lemon-Nut Filling (recipe follows)
1 / 4 cup butter or margarine, melted
Lemon Icing (recipe follows)
In large bowl, combine 1-1 / 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120° to130°F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours or up to 24 hours.
On lightly floured surface, divide dough in half. Roll one half to 21 x 8-inch rectangle. Brush middle third, covering 8 x 7-inch portion, with 1 tablespoon melted butter. Sprinkle with 1 / 4 of Lemon-Nut Filling. Fold one of the remaining dough thirds over filling. Brush folded dough with 1 tablespoon melted butter; sprinkle with 1 / 4 filling. Fold remaining dough third over filling. Pinch edges to seal. Cut each into 8 (1-inch wide) strips. Twist each strip in opposite directions 3 times. Repeat procedure with remaining dough, melter butter and filling. Place on gresed baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
Bake at 375°F for 15 minutes or until done. Cool on wire racks. Drizzle with Lemon Icing.
Lemon-Nut Filling: Combine 1 cup chopped walnuts, toasted; 2 / 3 cup firmly packed brown sugar; and 1 1 / 2 tablespoons grated lemon peel. Stir well.
Lemon Icing: Combine 1 cup powdered sugar, sifted and 1 to 2 tablespoons fresh lemon juice. Stir until smooth.
Serving size: 1 twist
Serving weight: 3.4 ounces
Calories 300; Total fat 10 g; Saturated fat 3 g;
Cholesterol 40 mg; Sodium 200 mg; Carbohydrates 49 g; Dietary fiber 2 g; Sugars 20 g; Protein 6 g