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German sour cream twists

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Ingredients/Components

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

How to make german sour cream twists:

Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs and vanilla. Mix well with hand. Cover with damp cloth and refrigerate 2 hours.

Roll half of dough on sugared board into an oblong (8 x 16-inches). Fold ends toward center, ends overlapping. Sprinkle with sugar. Roll again to same size. Fold ends in again. Roll again to about 1/4-inch thick. Cut into strips 1 x 4-inches. Twist ends in opposite directions, stretching slightly. Put in shape of horseshoe on ungreased baking sheet, pressing ends to keep shape. Repeat with rest of dough.

Bake at 375° for about 15 minutes or until delicately browned. Take from sheet immediately.

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

Rating:

3.8

Average rating: 3.8, total votes: 6

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