Lemon Nut Twists


I confess I used this recipe from "Fleishmann's Yeast Best Ever Breads", with my own favorite sweet roll dough but used their idea for shaping and filling the sweet rolls, because they used half a recipe of refrigerator dough and I wanted mine right away and didn’t want leftover dough. 
My husband raved about these! 
                             Lemon Nut Twists
                        Dough
     1/2    cup  Milk -- Combine with water and heat to 120° to 130°
     2        tablespoons Water
  2 1/4    cups  Flour, All-purpose -- (10 1/8 ounces)
     2       tablespoons  Sugar
     1/2    teaspoon  Salt
  1           teaspoon  Instant Yeast
     2        tablespoons Butter
     1/2    large  Egg or 1 egg yolk
                        Filling
  2         Tablespoons  Butter
     1/3  Cup  Brown Sugar
  1         Tablespoon  Lemon Peel -- grated
     1/2  Cup  Slivered Almonds -- toasted, chopped coarsely
                        Frosting
  4         Teaspoons  Fresh Lemon Juice
  1         Cup  Powdered Sugar
Dough:  In large mixer bowl, combine flour, sugar, salt, yeast, softened butter and egg .  Add milk and water mixture; beat at medium speed, scraping bowl often, until smooth - 1-2 minutes.  Add remaining flour until dough leaves sides of bowl.
Change to dough hook and knead on setting 2 for5- 6 minutes.  Let rise in bowl, in warm place, covered, 20 minutes.  Punch down dough. Prepare filling while dough is rising.
Filling:  Combine ingredients and reserve.  (Toast nuts on a shallow pan in a 350° oven 3-5 minutes; watch carefully so they don’t burn).  I chopped mine a little with a sharp knife.
Shaping:  Roll the dough to 21 x 8" rectangle.  Melt 2 tablespoons butter.  Brush middle third of dough (a 7 x 8" portion) with half of butter, sprinkle with half of filling.  Fold one of the remaining dough thirds over filling.  Brush folded dough with remaining butter; sprinkle with remaining filling.  Fold remaining dough third over filling; pinch edges to seal.  Cut into eight 1" wide strips.  Twist each strip 2 or 3 times.  Place on greased baking sheet, cover; let rise about 20 minutes.  Bake at 375° for 15-20  minutes. Remove from baking sheet and let cool on rack.  Drizzle with icing.
Icing:  Combine powdered sugar and lemon juice, stir until smooth.
Eight servings
$2012 Cost:  $ 3.03 or 38¢ each.

2 comments:

  1. How simple and delicious looking!

    Love the header on the blog!!!!!!

    Jennifer

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  2. I did a search for the Packwood Cookbook and found your website. Brings back so many memories. The Packwood Cookbook has been my favorite cookbook ever since it came out years ago.
    I grew up just 1 1/2 miles south of Abington (Bogus) - our address was Batavia. I'm not sure what part of area you are from, but love the pictures of the farms and countryside. I now live in Wisconsin and don't get to the area very often.
    marla@lagoski.com

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