Golden Danish Twists Recipe

Prep Time: 1 1/4 Hours + Rising
Bake Time: 15 Minutes
Makes: 3 Dozen

Ingredients:
- 2 Pkg (1/4 oz each) of Active Dry Yeast
- 1/2 Cup of Warm Water (110F to 115F)
- 1 Cup of Canned Pumpkin
- 1 Cup of Warm 2% Milk (110F to 115F)
- 2 Eggs
- 1/4 Cup of Sugar
- 1/4 Cup of Butter: Softened
- 3 Tsp. of Salt
- 6 to 6 1/2 Cups of All-Purpose Flour
Filling:
- 2 Pkg (8 oz each) of Cream Cheese: Softened
- 1/3 Cup of Confectioners' Sugar
- 1/2 Cup of Heavy Whipping Cream
- 2 Tsp. of Grated Lemon Peel
- 1 Tsp. of Vanilla Extract
Icing:
- 1/4 Cup of Butter: Cubed
- 2 Tbsp. of All-Purpose Flour
- 1/4 Cup of Lemon Juice
- 2 2/3 Cups of Confectioners' Sugar
- 1 Tbsp. of Grated Lemon Peel
- 3/4 Cup of Sliced Almonds

Instructions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, milk, eggs, sugar, butter, salt, yeast mixture and 3 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to make a soft dough.

2. Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in cream, lemon peel and vanilla.

4. Punch down dough. Turn onto a lightly floured surface Divide dough in half. Roll one portion into an 18x12 inch rectangle. Spread half of the filling lengthwise down half of the dough to within 1/2 inch of edges. Fold dough over filling; seal edges. Cut into eighteen 1 inch strips. Twist and loosely coil each strip. Tuck end under; pinch to seal.

5. Place 2 inches apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Repeat with remaining dough and filling.

6. Preheat oven to 375F. Bake twists for 12 to 15 minutes of until golden brown. Remove to wire racks.

7. For icing, in a large saucepan, melt butter. Stir in flour until smooth. Stir in lemon juice. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened. Remove from heat. Stir in confectioners' sugar and lemon peel until blended. Drizzle over warm twists. Sprinkle with almonds. Refrigerate leftovers.

Bon Appetit!