Preparation:
Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt.
Cut in butter with pastry blender until mixture resembles fine crumbs.
Separate eggs and refrigerate egg whites for use when shaping and baking pastry. Stir egg yolks and milk into flour mixture until soft dough forms.
Cover bowl with plastic wrap and refrigerate at least 8 hours but no longer than 24 hours. Punch down dough and divide into 3 equal parts. Shape 1 part dough at a time. Grease cookie sheet lightly. Roll 1 part dough into rectangle, 9 X 7 inches, on lightly floured surface. Cut crosswise into nine 1-inch strips. For each twist, pinch ends of strip together to form ring, stretching strip slightly. Twist to form figure 8. Place at least 2 inches apart on cookie sheet. Brush with egg white. Let rise uncovered at room temperature about 25 minutes or until puffy and loops fill in. Heat oven to 350 degrees. Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon jam. Brush dough with egg white. Bake about 15 minutes or until light golden brown; cool slightly on wire rack. Drizzle with one-third of the Powdered Sugar glaze. .*Do not use self-rising flour in this recipe.**We do not recommend margarine for this recipe.POWDER SUGAR GLAZEMix all ingredients until smooth. If necessary, stir in additional water, 1/2 teaspoon at a time, until spreading consistency. |
