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Blueberry Twisties




Source of Recipe


Source: Midwest Living


List of Ingredients




1 package active dry yeast
1/4 cup warm water (105 degree F to 115 degree F)
3/4 cup dairy sour cream
2 tablespoons cooking oil
1 beaten egg
1/4 cup granulated sugar
1 teaspoon salt
1/8 teaspoon baking soda
3 to 3-1/2 cups all-purpose flour
1 teaspoon finely shredded lemon peel
1/2 cup blueberry spreadable fruit
1 recipe Powdered Sugar Glaze (see recipe below)


Recipe



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.
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).
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.
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.
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.
Bake in a 375 degree F oven for 12 to 14 minutes or until golden. Remove from oven; transfer twisties to a wire rack.
Drizzle Powdered Sugar Glaze over warm twisties. Serve warm or at room temperature. Makes 16.
Powdered Sugar Glaze: In a mixing bowl, stir together 1-1/2 cups sifted powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla. Add additional milk, 1 teaspoon at a time, to make a drizzling consistency.