While I was housebound, dealing with a knee problem, I sat down in a comfy chair which I rarely use. As I sat there, I began to sort through the magazines stored in an accompanying end table/magazine rack. That is when I came across a Taste of Home FIVE STAR RECIPES Cookbook which I had forgotten about. Wow! I opened the large, hardcover book to a page of beautiful pictures of Monkey Bread Biscuits! Orange Cranberry Bread! Austrian Apple Twists! My, oh my, I could not wait to try them all! That Sunday I took the apple twist for the adult Sunday school snack table…few were left. I can’t wait to make them again with a few changes to the recipe. I will generously butter the dough disks before adding the sugar mixture, will not cut the apples quite so fine, and will cut the disks into 12 slices, instead of 16. I recently heard a chef on the radio. He said that a sign of a passionate cook is that he rarely considers a recipe totally perfected! I kinda’ had to agree with him…heh, heh. As soon as I get some fresh cranberries I will try making the bread!
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|Austrian Apple Twists|| |
- 1 package (¼ ounce) active dry yeast
- 3 cups all-purpose flour
- 1 cup butter, softened
- 3 large egg yolks, beaten
- 1 cup (8 ounces) sour cream
- ½ cup sugar
- ½ cup finely chopped pecans
- ¾ teaspoon ground cinnamon
- 1 medium tart apple, peeled and finely chopped
- 1 cup confectioners’ sugar
- 4 teaspoons milk
- ¼ teaspoon vanilla extract
- finely chopped pecans
- In a large bowl, combine yeast and flour.
- Add butter and mix well.
- Add egg yolks and sour cream; mix well.
- Shape into four balls.
- Wrap in plastic wrap; refrigerate overnight.
- NEXT DAY:
- Combine the sugar, pecans and cinnamon; set aside.
- (I doubled the sugar, pecan and cinnamon mixture.)
- On a floured surface, roll each ball of dough into a 9-inch circle.
- Sprinkle with the sugar mixture and apple. (I doubled the apple.)
- (I found it helpful to gently press the mixture and apple into the dough.)
- Cut each circle into 16 wedges. (Next time I will try 12 wedges.)
- Roll up from the wide edge and pinch to seal.
- Place with point side down on greased baking sheets.
- Bake at 350 degrees for 16-20 minutes or until lightly browned.
- IMMEDIATELY: remove to wire racks to cool.
- FOR ICING: combine sugar, milk and vanilla until smooth.
- Drizzle over cooled twists.
- Sprinkle with pecans. Serve or freeze.
- NOTE: The yeast does not need to be dissolved in liquid,
- and no rising time is necessary before baking.