Austrian twists

Yield: 64 Servings

Measure Ingredient
1 pack Yeast, dry
3 cups Flour, all-purpose
1 cup Butter; softened
3 Egg yolks
8 ounces Sour cream
½ cup Sugar
½ cup Pecans; chopped
¾ teaspoon Cinnamon, ground
2 cups Sugar, powdered
3 tablespoons Milk


Combine yeast and flour; add butter, mixing well. Stir in egg yolks an dsour cream. Shape dough into 4 balls; wrap in waxed paper, and refrigerate overnight.

Combine sugar, pecans, and cinnamon; set aside.

Work 1 portion of dough at a time; place on a lightly floured surface, and roll into a ¼ inch thick circle. Spread ¼ cup sugar mixture evenly over each circle, and cut into 16 equal wedges. Roll up each wedge, beginning at wide end and rolling to point; seal points firmly. Place on greased baking sheets, point side down.

Bake at 350 degrees for 18 minutes or unitl lightly browned. Transfer to wire racks; drizzle with glaze while still warm.

Powdered Sugar Glaze: Combine sugar and milk, stirring unitl smooth.

Yield: about 1 cup.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

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