Orange-Hazelnut Breakfast Twists

• 3-3/4 to 4 cups all-purpose flour
• 1 cup mashed potato flakes
• 1/4 cup sugar
• 2 packages (1/4 ounce) quick-rise yeast
• 2 teaspoons grated orange zest
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup butter
• 1/2 cup sour cream
• 1/4 cup water
• 2 large eggs
• 1/2 cup confectioners' sugar
• 1/4 cup butter, softened
• 1 cup ground hazelnuts or walnuts
• 1/4 cup sugar
• 1/4 cup orange juice
• 2 tablespoons butter
• 1/4 cup sour cream

1. In a large bowl, combine 3 cups flour, potato flakes, sugar, yeast, orange zest and salt. In a saucepan, heat milk, butter, sour cream and water to 120u0b0-130u0b0. Add to dry ingredients; beat just until blended. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 25 minutes.
2. Meanwhile, for filling, combine confectioners' sugar and butter in a bowl. Stir in hazelnuts. For glaze, in a saucepan, bring sugar, orange juice and butter to a boil. Boil for 3 minutes. Remove from the heat; let stand for 10 minutes. Stir in sour cream; set aside.
3. Punch dough down; turn onto a lightly flour surface. With a long side facing you, roll into a 22x12-in. rectangle. Spread filling over bottom half of dough. Fold dough over filling; seal edges. Cut into 22 strips, 1 in. each. Twist each strip 4-5 times. Shape strips into a circle and pinch ends to seal. Place in greased 15x10x1-in. baking pans. Cover and let rise until doubled, about 25 minutes. Bake 375u0b0 for 15-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Immediately drizzle with glaze.

allpurpose, sugar, yeast, orange zest, salt, milk, butter, sour cream, water, eggs, sugar, butter, ground hazelnuts, sugar, orange juice, butter, sour cream

Taken from www.tasteofhome.com/recipes/orange-hazelnut-breakfast-twists/ (may not work)