
Lemon Blossom Twists
10-15
Servings
Servings
25m PT25M
Prep Time
Prep Time
12-15m PT12-15M
Cook Time
Cook Time
37m
Ready In
Ready In
Recipe: #33475
October 06, 2019
Categories: Breads, Desserts, Cookies, Dairy, Fruit, Lemon, New England, North American, Pantry/Shelf, Christmas, Easter, Entertaining, Fall/Autumn, Winter, Oven Bake, Vegetarian, Pudding Mix, Make it from a box, Make it from scratch, Yeast Rolls, Flour more
"Nothing welcomes the cold Fall and Winter season with the aroma and goodness that these Lemon Blossom Twists bring."
Original recipe yields 10-15 servings
Ingredients
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- FOR LEMON BLOSSOM FILLING
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- FOR LEMON BLOSSOM FROSTING
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Nutritional
- Serving Size: 1 (183.3 g)
- Calories 450.8
- Total Fat - 16.4 g
- Saturated Fat - 8.2 g
- Cholesterol - 214.8 mg
- Sodium - 454.6 mg
- Total Carbohydrate - 64 g
- Dietary Fiber - 1.4 g
- Sugars - 35.1 g
- Protein - 12.7 g
- Calcium - 84.4 mg
- Iron - 1.5 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.4 mg
Step 1
Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well. Combine flour, salt, and baking soda; add to yeast mixture, mix well.
Step 2
Turn out dough onto a floured surface; roll to 20 x 8-inch rectangle. Spread "Lemon Blossom Filling" lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges; cut into 4 x 1-inch strips.
Step 3
Twist each strip once, and place on greased baking sheets.
Step 4
Bake at 375-degrees-Fahrenheit for 12-15 minutes.
Step 5
Frost with "Lemon Blossom Frosting" while warm. Yields 20 twists.
LEMON BLOSSOM FILLING
Step 6
Combine all ingredients, stir until smooth. Yield: 2/3 cup.
LEMON BLOSSOM FROSTING
Step 7
Combine all ingredients; stir until smooth. Yield: about 1/2 cup.
Tips & Variations
No special items needed.