Danish Twists

Directions

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture and egg yolks; stir just until dough clings together. Cover and refrigerate overnight.
• Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 9x7-in. rectangle. Cut into 7x1-in. strips. Pinch ends together, forming a circle; twist once to form a figure eight.
• Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes.
• Brush with egg whites. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each twist; fill with jam.
• Bake at 350° for 14-16 minutes or until golden brown. Remove from pans to wire racks. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.