2 pkg. of active dry yeast
1 1/2 c. warm milk (110º-115º)
4 c. all-purpose flour
1/2 c. sugar
2 tsp. salt
1 c. cold butter (no substitutes)
4 egg yolks, beaten
2 egg whites, beaten
seedless jam (rasp or apricot)
1 1/2 c. confectioners sugar
3/4 tsp. vanilla
2-3 tsp. milk
Preheat oven to 350º.
In bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar, and salt. With pastry blender, cut in butter until crumbly. Stir in yeast mixture and egg yolks. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface and divide into thirds.
Roll each portion into a 9 x 7 " rectangle.
Cut into 7 x 1" strips.
Pinch ends together forming a circle; twist once to form a figure eight.
Place 2" apart on greased baking sheets.
Cover and let rise until doubled, 20-30 minutes. Brush with egg whites. Make indentation in center of loop.
Fill with jam.
Bake for about 14-16 minutes or until golden brown. Remove from pans.
Combine glaze ingredients together and drizzle over warm rolls.