Classic Powdered Sugar Glaze

Classic Powdered Sugar Glaze

Ingredients:
1 1/2 cups powdered sugar
3/4 teaspoon vanilla
2 tablespoons water (2 to 3 tablespoons)

Directions:
OR
2 tablespoons milk (2 to 3 tablespoons)
Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt.
Cut in butter, using pastry blender or crisscrossing 2 knives, until
mixture looks like fine crumbs.
Separate egg yolks from egg whites; refrigerate egg whites for later use.
Stir egg yolks and milk into flour mixture until soft dough forms. Cover
bowl with plastic wrap and refrigerate at least 8 hours but no longer than
24 hours. Lightly grease 2 large cookie sheets with shortening.
Punch down dough. Divide dough into 3 equal parts. Roll 1 part dough at a
time into rectangle, 9 × 7 inches, on lightly floured surface. (If dough
becomes too sticky while shaping, refrigerate 5 to 10 minutes.) Cut
rectangle crosswise into nine 1-inch strips.
For each twist, pinch ends of each strip together to form ring, stretching
strip slightly, then twist to form figure 8. Place at least 2 inches apart
on cookie sheet. Brush with egg white. Let rise uncovered at room
temperature about 25 minutes or until dough is puffy and loops fill in.
Heat oven to 350º.
Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon
jam. Brush dough with egg white. Bake about 15 minutes or until light
golden brown. Immediately remove to wire rack; cool slightly. Drizzle
Powdered Sugar Glaze over warm twists.
To make the Powdered Sugar Glaze:
Mix all ingredients until smooth. If necessary, stir in additional water,
1/2 teaspoon at a time, until drizzling consistency.
____________________
betty crocker best of baking recipes.txt
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"27 Twists"
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