German sour cream twists

German sour cream twists



  • sugar - 1 c
  • vanilla - 1 tsp
  • salt - 1 tsp
  • flour
  • oleo - 1 c
  • egg plus 2 egg yolks - 1 item
  • thick sour cream - 1 c
  • compressed yeast - 1 c

How to make german sour cream twists:

Sift flour and salt; cut in oleo, leaving pea-size lumps. Add crumbled yeast, sour cream, eggs and vanilla; mix by hand.

Cover with damp cloth. Refrigerate 2 hours. Take 1/2 dough and roll to oblong 8 x 16-inch. Fold 2 ends to center, allowing overlap. Sprinkle with sugar and roll to same size again. Repeat the folding. Roll to 1/4-inch thick. Cut in strips 1 x 4-inches. Twist and stretch and place on ungreased baking sheet. Bake 15 minutes at 375°. Rechill if it becomes warm.

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

German sour cream twists
Average rating: 4.3 of 5, total votes: 3
Cook. Time: PT24H15M
Total Time: PT24H15M

Cause of complaint:

Related ingredients:
sugar, eggs, flour, oil, shortening, self-rising flour, box yellow cake mix, raisin bran cereal, loaf french bread, cut lengthwise
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