OVERNIGHT DANISH TWISTS 2 packages regular or quick active dry yeast 1/2 cup warm water (105° to 115°F) 4 cups all-purpose flour or bread flour 1/3 cup sugar 2 teaspoon salt 1 cup cold butter,* cut into small pieces 4 eggs 1 cup milk 1 jar (10 ounces) favorite jam or preserves (about 1 cup) Powdered Sugar Glaze (recipe follows) Dissolve yeast in warm water in large bowl. Stir in flour, sugar and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate eggs; refrigerate whites for shaping and baking pastry. Stir yolks and milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours for proper rising but no longer than 24 hours.

Lightly grease 2 large cookie sheets. Gently push fist into dough to deflate. Divide dough into 3 equal parts. Roll 1 part dough into 9 x 7-inch rectangle on lightly floured surface. Cut crosswise into nine 1-inch strips. For each twist, pinch ends of strip together to form ring, stretching strip slightly. Twist to form an 8. Place at least 2 inches apart on cookie sheet. Repeat with remaining 2 parts dough.

Beat egg whites; brush over dough. Let rise uncovered at room temperature about 25 minutes or until puffy and loops fill in.

Heat oven to 350°F. Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon jam. Brush dough again with egg whites. Bake about 15 minutes or until light golden brown. Remove from cookie sheet to wire rack (place rack on waxed paper to catch glaze drips). Drizzle Powdered Sugar Glaze over warm twists.

Makes 27 twists.

* For best results, use butter instead of margarine.

POWDERED SUGAR GLAZE

1 1/2 cups powdered sugar
3/4 teaspoon vanilla
2 to 3 tablespoons water or milk

Mix all ingredients until smooth and thin enough to drizzle.

1 Twist: Calories: 205 (Cal. from fat: 70), Fat: 8g (Saturated: 5g), Cholesterol: 50mg, Sodium: 240mg, Carbohydrate: 31g, Protein: 3g.

[Gold Medal, Let's Bake! no.30]