Lemon Nut Twists Recipes

POPPY SEED-LEMON TWISTS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
• Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
• Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
• Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

LEMON COCONUT TWISTS

Steps:

• In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes.
• Stir in sour cream, dry milk, eggs, butter, sugar, salt, white whole wheat flour and bread flour.
• With dough hook, knead on low speed 5 minutes.
• Put dough into a greased bowl, cover, let rise till double.
• Punch down dough.
• Roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips.
• In a 9-inch glass pie plate melt butter.
• In a second pie plate, combine pudding and pie mix and coconut.
• Dip each strip in melted butter, then into coconut mixture.
• Twist and hold one end of strip down on greased baking sheet for the
• center of the roll and curl the strip around center, tucking end under.
• Place remaining butter or coconut mixture on top of twists.
• Cover twists, let rise in warm place until double.
• Bake in preheated 350°F oven 10 to 15 minutes, or until golden brown.
• Remove rolls to a wire rack.
• For frosting, combine confectioners' sugar, lemon extract, almond extract and cream until frosting is smooth and of spreadable consistency.
• Frost warm rolls.
• Makes 18 rolls.

LEMON AND ANISE SUGAR TWISTS

Steps:

• Preheat oven to 350°F. Sprinkle work surface with sugar. Set pastry atop sugar and roll out to thickness of 1/8 inch. Brush with egg glaze. Combine 3 tablespoons sugar and lemon peel in small bowl. Sprinkle over pastry. Sprinkle with aniseed. Cut pastry crosswise into 1-inch-wide strips. Pick up each pastry strip, twist several times and place on ungreased cookie sheet, pressing ends onto sheet. Bake until golden brown and crisp, about 20 minutes. Cool pastries on rack.