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German sour cream twists

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Ingredients/Components

sugar - 1 C
vanilla extract - 1 tsp
salt - 1 tsp
sifted flour
warm water - 1/4 C
active dry yeast - 1 pkg
thick sour cream - 3/4 C
whole egg and 2 egg yolks, well beaten - 1 item
shortening part butter for flavor - 1 C

How to make german sour cream twists:

Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in warm water (110 - 115°). Stir into flour mixture with sour cream, eggs, and vanilla extract. Mix thoroughly with hand. Scrape dough down from sides of bowl to center. Cover bowl with damp cloth and set in refrigerator for at least 2 hours. (The dough does not rise but becomes very cold and rather firm.)

Sprinkle part of sugar on breadboard. Round up half of dough on sugared board, keeping the rest chilled. Roll out into an oblong - 16x8 inches. Fold two ends to center allowing one end to overlap the other. Sprinkle with sugar and roll out again to same size. Repeat process a third time. Roll out dough about 1/4 inch thick. Cut into strips 1 inch wide and 4 inches long. Twist ends of each strip in opposite directions, stretching the dough gently and only slightly as you twist. Place twists in form of horseshoe on ungreased baking sheet - pressing down ends to keep in shape. Repeat with other half of dough. Bake at 375° for 15 minutes or until delicately browned. Remove immediately from baking sheet. Yield - 5 dozen.

Recipe categories: Breads, Yeast breads, > 1 day.

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Average rating: 3, total votes: 3

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butter, softened, sugar, cinnamon, eggs, salt, buttermilk