Ingredients
1 Loaf Rhodes White or Wheat Bread, thawed & risen
Filling:
1/2 cup powdered sugar
3 tablespoons butter, softened
1 grated orange rind
1 grated lemon rind
1/4 cup finely chopped walnuts
1/4 cup finely chopped pecans
Glaze:
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
Icing:
1/2 cup powdered sugar
2-3 teaspoons lemon juice
Preparation
Combine powdered sugar, butter and rind. Beat until smooth. Stir in nuts. Spray counter lightly with non-stick cooking spray and roll dough into a 14-inch square. Spread filling over half of the dough. Fold dough over filling. Cut into twelve equal strips. Twist each strip 4-5 times. Use a finger to anchor the folded end on sprayed baking sheet. Coil strip around and tuck ends under. Repeat with remaining strips. Cover with sprayed plastic wrap and let rise until double (35-45 min). Mix glaze ingredients and set aside.
Remove wrap. Bake twirls at 350°F 12 minutes. Remove from oven and brush with glaze. Continue baking for 3-5 minutes until golden brown. Cool on a wire rack. Mix icing to desired consistency and drizzle over cooled twirls.
