Cherry Twists

Cherry Twists

Print Recipe

Yield

48 twists

Difficulty

Intermediate

Prep Time

1:30

Bake Time

15 to 18 minutes

Chill Time

2 hours

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Ingredients

Dough
3-3/4 to 4-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
2 tablespoons sugar
1 teaspoon salt
1/4 cup water
1 (-ounce) container sour cream
1 cup butter or margarine
2 eggs
Sugar
Cherry Nut Filling
2/3 cup finely chopped dried cherries
1/2 cup finely chopped walnuts
2 tablespoons sugar
Almond Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
1 teaspoon almond extract

Directions

Combine 1-1/4 cups flour, undissolved yeast, sugar, and salt in large mixer bowl. Heat water, sour cream, and butter until very warm (120^° to 130^°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle using sugar instead of flour on surface. Sprinkle with half of Cherry Nut Filling, pressing filling lightly into dough. Fold dough in half; pinch seam to seal. Roll to 12 x 6-inch rectangle; cut into 24 strips, 6 inches long and 1/2–;inch wide. Twist each strip 3 to 4 times; place on greased baking sheet. Repeat with remaining dough, sugar, and filling.
Bake at 375^°F for 15 to 18 minutes or until very lightly browned, watching closely to prevent burning. Remove from sheets; cool on wire rack. Drizzle with Almond Glaze.
Cherry Nut Filling: Combine cherries, walnuts, and sugar in a medium bowl. Stir to blend.
Almond Glaze: Combine powdered sugar, milk, and almond extract in a small bowl. Stir until smooth.

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