|Sugar||50 Gram (1/4 Cup)|
|Warm milk||125 Milliliter (1/2 Cup, 110 Degree / 43 Degree)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||350 Gram (2 1/3 Cup)|
|Butter||50 Gram (4 Tablespoons)|
|Lemon peel||1⁄2 , grated|
|Egg||1 , beaten|
|Ground almonds||225 Gram (2 Cups)|
|Powdered sugar||45 Gram, sifted (1/3 Cup)|
|Lemon juice||1 Tablespoon|
To make yeast dough, stir 1 teaspoon sugar into milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; stir into yeast mixture with lemon peel.
Pour into flour mixture with egg, combining to make a dough.
Knead on a floured surface until smooth.
Let rise in a warm place 30 to 40 minutes.
Grease a baking sheet.
To make filling, combine almonds, egg whites, sugar and rum.
On a floured surface, roll out risen dough to an 18x12-inch (45x30-cm) rectangle.
Spread with filling.
Roll up lengthwise.
Cut roll into 2 equal lengths and wind both pieces around each other to make a single twist.
Place on greased baking sheet.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 350°F (175°C).
Bake 35 minutes or until twist is golden brown.
To make glaze, combine powdered sugar, lemon juice and water in a small bowl.
Spoon glaze over warm twist.