Blueberry Twisties

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  • Makes: 16 twisties
  • Prep: 45 mins
  • Rise: 1 hr 45 mins
  • Bake: 12 mins 375°F

Blueberry Twisties

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Directions

  1. Stir the yeast into warm water to soften. Stir in sour cream, cooking oil, egg, granulated sugar, salt and baking soda. Beat until well combined.
  2. With a wooden spoon, stir in as much of the flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total).
  3. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until doubled (1-1/4 to 1-1/2 hours). Line a large baking sheet with foil. Lightly grease foil.
  4. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 16x12-inch rectangle. Stir lemon peel into the spreadable blueberry fruit. Spread filling over 1/2 of the length of the rectangle. Fold dough over to make a 16x6-inch rectangle.
  5. Cut the bread dough crosswise into 1-inch-wide strips. Twist one strip 2 or 3 times and place on the prepared baking sheet. Repeat for remaining strips of dough, leaving 1-1/2 inches between strips on baking sheet. Cover and let rise for 30 minutes.
  6. Bake in a 375 degree F oven for 12 to 14 minutes or until golden. Remove from oven; transfer twisties to a wire rack.
  7. Drizzle Powdered Sugar Glaze over warm twisties. Serve warm or at room temperature. Makes 16.

Powdered Sugar Glaze

Directions

  1. In a mixing bowl, stir together sifted powdered sugar, milk and teaspoon vanilla. Add additional milk, 1 teaspoon at a time, to make a drizzling consistency.
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Nutrition Facts (Blueberry Twisties)

  • Per serving:
  • 193 kcal ,
  • 5 g fat
  • 18 mg chol. ,
  • 154 mg sodium ,
  • 36 g carb.
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