Bread Recipes

Lemon Blossom Twists

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Yield: 20 rolls

Ingredients

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

Dough

  • 1 envelope dry yeast
  • 3 tablespoons granulated sugar
  • 1/4 cup warm water (105 to 115 degrees F)
  • 1 egg
  • 3/4 cup commercial sour cream (at room temperature)
  • About 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda

Lemon Blossom Frosting

  • 1 1/2 cups sifted confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter, softened

Instructions

Lemon Blossom Filling

  1. Combine all ingredients; stir until smooth.

Dough

  1. Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well.
  2. Combine flour, salt and baking soda; add to yeast mixture, mixing well.
  3. 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.
  4. Bake at 375 degrees F for 12 to 15 minutes.
  5. Frost with Lemon Blossom Frosting while warm.

Lemon Blossom Frosting

  1. Combine all ingredients; stir until smooth.


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