Citrus Twists

Combine 1/2 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk, water and butter until very warm (120^o to 130^oF). 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 on a lightly floured surface. Brush center of dough with 1 tablespoon melted butter, covering an 8 x 7-inch portion. Sprinkle with half the Citrus 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 using a serrated knife. 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 375^oF for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Citrus Glaze.

 

 

Citrus Glaze: Combine powdered sugar and lemon juice in a small bowl. Stir until smooth.