Recipe Summary

45 mins
1 hr 45 mins
12 mins
2 hrs 42 mins
16 twisties


Ingredient Checklist


Instructions Checklist
  • Stir the yeast into warm water to soften. Stir in sour cream, cooking oil, egg, granulated sugar, salt, and baking soda. Beat until well combined.

  • With a wooden spoon, stir in as much of the flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total).

  • Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until doubled (1-1/4 to 1-1/2 hours). Line a large baking sheet with foil. Lightly grease foil.

  • Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 16x12-inch rectangle. Stir lemon peel into the spreadable blueberry fruit. Spread filling over 1/2 of the length of the rectangle. Fold dough over to make a 16x6-inch rectangle.

  • Cut the bread dough crosswise into 1-inch-wide strips. Twist one strip 2 or 3 times and place on the prepared baking sheet. Repeat for remaining strips of dough, leaving 1-1/2 inches between strips on baking sheet. Cover and let rise for 30 minutes.

  • Bake in a 375 degree F oven for 12 to 14 minutes or until golden. Remove from oven; transfer twisties to a wire rack.

  • Drizzle Powdered Sugar Glaze over warm twisties. Serve warm or at room temperature. Makes 16.

Nutrition Facts

193 calories; fat 5g; cholesterol 18mg; carbohydrates 36g; sodium 154mg.