Honey Nut Breakfast Twists

Course : Breads
Serves: 6
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1 Package active dry yeast -- (1/4 ounce)
1/4 Cup warm water
2 Tablespoons sugar
1 Teaspoon salt
2 Tablespoons butter or margarine -- melted
1 Cup sour cream
1 large egg
2 1/2 Cups flour -- (2 1/2 to 3)
1/3 Cup packed brown sugar
3 Tablespoons butter or margarine melted
3 Tablespoons honey -- warmed
3 Tablespoons heavy cream
1/3 Cup butter or margarine softened
1/4 Cup finely chopped nuts
1/4 Cup honey

Preparation / Directions:

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 cups flour. Blend at low speed until moistened. Blend 3 minutes 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, about 1 hour. Combine glaze ingredients; spread evenly in a 13 x 9 x 2 inch baking dish; set aside. Punch dough down. Roll into a 24 x 9 inch rectangle. Combine filling ingredients; spread over dough. Fold dough lengthwise over filling, forming a 12 x 9 inch rectangle. Cut lengthwise into six 9 inch x 2 inch pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour. Bake at 350~ for 25 to 30 minutes or until golden brown. Invert pan onto a large platter; let set 1 minute before removing. Serve warm or refrigerate overnight.

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