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“The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking. **The dough needs to be refrigerated overnight.”
READY IN:
50mins
YIELD:
60 twists
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine the yeast and flour; add butter and mix well. Add egg yolks and sour cream; mix well. Shape into four balls. Place in separate resealable plastic bags or wrap in plastic wrap; refrigerate overnight.
  2. In a small bowl, combine sugar, pecans and cinnamon; set aside. On a floured surface, roll each ball of dough into a 9-in. circle. Sprinkle with sugar mixture and apple. Cut each circle into 16 wedges; roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets.
  3. Bake at 350° for 16-20 minutes or until lightly browned. Immediately remove to wire racks to cool.
  4. For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.

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