Austrian Twists

1 pk Yeast, dry
3 c Flour, all-purpose
1 c Butter; softened
3 Egg yolks
8 oz Sour cream
1/2 c Sugar
1/2 c Pecans; chopped
3/4 ts Cinnamon, ground

Powdered Sugar Glaze
2 c Sugar, powdered
3 tb Milk

Combine yeast and flour; add butter, mixing well. Stir in egg yolks an dsour cream. Shape dough into 4 balls; wrap in waxed paper, and refrigerate overnight.

Combine sugar, pecans, and cinnamon; set aside.

Work 1 portion of dough at a time; place on a lightly floured surface, and roll into a 1/4 inch thick circle. Spread 1/4 cup sugar mixture evenly over each circle, and cut into 16 equal wedges. Roll up each wedge, beginning at wide end and rolling to point; seal points firmly. Place on greased baking sheets, point side down.

Bake at 350 degrees for 18 minutes or unitl lightly browned. Transfer to wire racks; drizzle with glaze while still warm.

Powdered Sugar Glaze: Combine sugar and milk, stirring unitl smooth. Yield: about 1 cup.

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