Danish Twists

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm 2% milk (110u0b0 to 115u0b0)
• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons salt
• 1 cup cold butter, cubed
• 4 large egg yolks, lightly beaten
• 2 large egg whites, lightly beaten
• Seedless raspberry jam or apricot preserves
• 1-1/2 cups confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 to 3 tablespoons 2% milk

1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture and egg yolks; stir just until dough clings together. Cover and refrigerate overnight.
2. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 9x7-in. rectangle. Cut into 7x1-in. strips. Pinch ends together, forming a circle; twist once to form a figure eight.
3. Place 2 in. apart on greased
4. . Cover and let rise until doubled, about 20 minutes.
5. Brush with egg whites. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each twist; fill with jam.
6. Bake at 350u0b0 for 14-16 minutes or until golden brown. Remove from pans to wire racks. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.

active dry yeast, milk, allpurpose, sugar, salt, cold butter, egg yolks, egg whites, raspberry, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/danish-twists/ (may not work)