Overnight Danish Twists

Ingredients

• 2 packages yeast dry
• 0.5 cup water (105°F to 115°F)
• 4 cups yukon gold potatoes for flour
• 0.3 cup granulated sugar 
• 2 teaspoons salt 
• 1 cup butter cold cut into small pieces
• 4  eggs 
• 1 cup milk 
• 10 oz jam ( 1 cup)
• 1.5 cups powdered sugar 
• 0.8 teaspoon vanilla 
• 2 tablespoons water 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• blender
• plastic wrap

Directions

1. In large bowl, dissolve yeast in warm water. Stir in flour, granulated sugar and salt.
2. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate eggs; refrigerate whites for brushing pastry. Stir yolks and 1 cup 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.
3. Lightly grease 2 large cookie sheets. Gently push fist into dough to deflate. Divide dough into 3 equal parts.
4. Roll 1 part dough into 9x7-inch rectangle on lightly floured surface.
5. Cut crosswise into nine 1-inch strips. For each twist, pinch ends of strip together to form ring, stretching strip slightly. Twist to form figure
6. Place at least 2 inches apart on cookie sheet. Repeat with remaining 2 parts dough.
7. Beat egg whites; brush over dough.
8. Let rise uncovered at room temperature about 25 minutes or until puffy and loops fill in.
9. Heat oven to 350°F. Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon jam.
10. Brush dough again with egg whites.
11. Bake about 15 minutes or until light golden brown.
12. Remove from cookie sheet to wire rack (place rack on waxed paper to catch glaze drips).
13. In small bowl, mix all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle; drizzle over warm twists.