Recipe ingredients
- Dough:
- 1 package dry yeast
- 3 tablespoons granulated sugar
- 1/4 cup warm water
- 1 egg
- 3/4 cup commercial sour cream
- About 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- Lemon blossom filling:
- 8 ounces cream cheese, softened
- 1 (3 3/4 ounce) box lemon instant pudding mix
- 2 tablespoons water
- 2 teaspoons lemon juice
- 1 egg
- Lemon blossom frosting:
- 1 1/2 cups sifted confectioners sugar
- 2 tablespoons lemon juice
- 1 tablespoon butter, softened
Recipe method
- 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, mixing well.
- Turn out dough onto a floured surface. Roll to a 20 x 8-inch rectangle.
- Spread lemon blossom filling lengthwise down center of rectangle.
- Fold long sides to center, slightly overlapping edges and cut into 4 x 1-inch strips.
- Twist each strip once and place on greased baking sheets.
- Bake at 375 degrees F for 12 to 15 minutes.
- Frost with lemon blossom frosting while warm.
Other yeast bread recipes:
Lemon blossom twists recipe
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