Nut and Honey Twists

Nut and Honey Twists

1 Tbs yeast
1/4 C warm water
2 Tbs cane juice crystals
1 tsp salt
2 Tbs butter, melted
1 C sour cream
1 egg
2 1/2 C whole wheat pastry flour, more as needed
2 Tbs. Gluten flour

**Glaze**
1/3 C sucanat
3 Tbs butter, melted
3 Tbs honey, warmed
3 Tbs heavy cream or canned milk

**Filling**
1/3 C butter, softened
1/4 C finely chopped nuts
1/4 C honey

In a mixing bowl, combine yeast and water. Stir in sugar, salt and butter. Add sour cream and egg, beat until smooth. Add 1 1/2 C flour. Blend at low speed until moistened. Blend 3 min. at medium. Add enough flour until dough is soft but not to sticky.

Combine glazed ingredients, sprad evenly in a 13x9x2 inch baking dish; set aside. Punch down dough roll into a 24x9 inch rectangle.

Combine filling ingredients, spread over dough.

Fold dough lengthwise over filling, forming a 24x 4 1/2 inch rectangle. Cut lengthwise into 2 inch widths approx and about 4 to 5 inches tall. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until double in size,about an hour.

Bake @ 350*F for 25 to 30 minutes or until golden brown. Invert plan onto a large platter: let set 1 minute before removing. Serve warm or refrigerate overnight.

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