Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate egg yolks from egg whites; refrigerate egg whites for use in steps 5 and 7. Stir egg yolks and milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours but no longer than 24 hours. Lightly grease 2 large cookie sheets with shortening. Punch down dough. Divide dough into 3 equal parts. Roll 1 part dough at a time into rectangle, 9 x ?7 inches, on lightly floured surface. (If dough becomes too sticky while shaping, refrigerate 5 to 10 minutes.) Cut rectangle crosswise into nine 1-inch strips. For each twist, pinch ends of each strip together to form ring, stretching strip slightly, then twist to form figure 8. Place at least 2 inches apart on cookie sheet. Brush with egg white. Let rise uncovered at room tem- perature about 25 minutes or until dough is puffy and loops fill in. Heat oven to 350 F. Make an indentation in center of each loop. Fill with 1/2 to 1 teasoon jam. Brush dough with egg white. Bake about 15 minutes or until light golden brown. Immediately remove to wire rack; cool slightly. Drizzle Powdered Sugar Glaze over warm twists. POWDERED SUGAR GLAZE: Mix all ingredients until smooth. If necessary, stir in additional water, 1/2 teaspoon at a time, until drizzling consistency. * Do not use self-rising flour in this recipe. **We do not recommend using margarine or vegetable oil spreads. Yield: 27 twists Recipe by: Betty Crockers Best of Baking Posted to MC-Recipe Digest V1 #981 by "M. Hicks" on Jan 4, 1998