Glazed Twists

Hot chocolate and a sweet bread are among my favorite “treats” for breakfast. These pretty little twists bake up quickly in the morning because you can put the dough in the refrigerator overnight! –Mellyn 

Yield: Around 30


  • 2 cups water
  • 1/4 cup oil
  • 1/4 cup applesauce
  • 2 eggs (or 4 Tablespoons of egg powder plus 6 Tablespoons water)
  • 1/3 cup nonfat dry milk
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 3 Tablespoons yeast
  • 4 cups whole wheat flour (I use soft white wheat for this recipe)
  • 4-5 cups white flour
  • oil for frying


  • 2 cups powdered sugar
  • 3 Tablespoons water
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped nuts
  1. Whisk egg powder into water until smooth.
  2. Combine egg, oil and applesauce in a mixing bowl.
  3. In a separate bowl, combine dry milk powder, sugar, salt, yeast and wheat flour.
  4. Add to liquids and begin mixing.
  5. Add white flour until dough is not quite scraping the sides of the bowl. It should be just slightly sticky.
  6. Let dough rise on the counter for 2-3 hours, or put it in the refrigerator overnight (6-8 hours).
  7. After dough has risen, divide it into 60 pieces. I do this by dividing it in half and then dividing the halves again, etc. until I have close to 60.
  8. Roll each piece into a “snake,” and then twist 2 together, placing each one on a greased cookie sheet.
  9. Let rise 30 minutes to an hour.
  10. Preheat oven to 375 degrees, and bake for 12-15 minutes or until golden brown.
  11. Let twists cool for a few minutes.
  12. In the meantime, mix glaze by combining powdered sugar, water and vanilla.
  13. Chop nuts.
  14. Spread glaze on twists and sprinkle with nuts.
  15. Since they’re best warm, reheat in the microwave for about 10 seconds, if desired.

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