Ingredients
1 package (1/4 ounce) active dry yeast3 cups all-purpose flour1 cup butter, softened3 large egg yolks, beaten1 cup sour cream1/2 cup sugar1/2 cup finely chopped pecans3/4 teaspoon ground cinnamon1 medium tart apple, peeled and finely choppedICING:1 cup confectioners’ sugar4 teaspoons whole milk1/4 teaspoon vanilla extractFinely chopped pecans
Preparation
In a large bowl, combine the yeast and flour; add butter and mix well. Add egg yolks and sour cream; mix well. Shape into 4 balls. Wrap each separately or place in airtight containers and refrigerate overnight.
Combine sugar, pecans and cinnamon. On a floured surface, roll each ball of dough into a 9-in. circle. Sprinkle with sugar mixture and apple. Cut each circle into 16 wedges; roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets.
Bake at 350° until lightly browned, 16-20 minutes. Immediately remove to wire racks to cool. For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.
