German sour cream twists
German sour cream twists
Ingredients/Components
- 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.
Rating:
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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