Instructions: In a mixing bowl, combine the yeast and flour: add butter and mix well. Add egg yolks and sour cream: mix well. Shape into four balls. Place in

separate resealable plastic bags or wrap in plastic wrap: refrigerate overnight. In a small bowl, combine sugar, pecans and cinnamon: set aside.

On a floured surface, roll each ball of dough into a 9-inch 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 degrees for 16-20 minutes or until lightly browned.

Immediately remove to wire racks to cool. For icing, combine sugar, milk and vanilla until smooth: drizzle over the twists. Sprinkle with pecans.

Yield: 64 twists. EDITORS

NOTE: The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking.

"This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them."

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