Lemon Blossom Twists
Lemon blossom twists filled with a bright citrus filling and finished with a sweet glaze.
Ingredients
cream cheese (softened)
8 oz
lemon instant pudding mix
1 box (3.75 oz)
water
2 tbsp
lemon juice
2 tsp
egg (for filling)
1
active dry yeast
1 packet
granulated sugar (for yeast)
3 tbsp
warm water (105-115°F)
1/4 cup
egg (for dough)
1
commercial sour cream (room temperature)
3/4 cup
all-purpose flour
about 2.75 cups
salt
1 tsp
baking powder
1/8 tsp
powdered sugar (for icing)
1.5 cups
lemon juice (for icing)
2 tbsp
softened butter (for icing)
1 tbsp
Instructions
1
Make the Lemon Filling
Mix all filling ingredients until smooth. About 2/3 cup.
2
Make the Dough
Dissolve the yeast and sugar in the warm water in a large bowl. Add the egg and sour cream and mix well. Add the flour, salt, and baking powder to the yeast mixture and stir until evenly combined.
3
Roll Out and Fill
Roll the dough into a 20x8 inch rectangle. Spread the lemon filling lengthwise down the center of the rectangle. Fold the long sides toward the center, slightly overlapping, and cut into 4x1 inch strips.
4
Shape and Bake
Twist each strip once and place on a greased baking sheet. Bake in a 375°F oven for 12-15 minutes.
5
Make the Icing and Decorate
Mix the powdered sugar, lemon juice, and softened butter until smooth. Drizzle the icing over the bread while warm.
