Sour cream twists

Sour cream twists

Ingredients/Components

• sugar - 1 c
• cinnamon
• vanilla - 1 tsp
• sour cream - 3/4 c
• salt - 1 tsp
• flour
• butter - 1/3 c
• shortening - 1/3 c
• warm water - 1/4 c
• finely chopped nuts - 1/4 c
• dry yeast - 1 pkg
• whole egg plus 2 egg yolks, well beaten - 1 item

How to make sour cream twists:

Cut shortening and butter into flour and salt. Dissolve yeast in water. Stir in flour along with sour cream, beaten eggs and vanilla. Mix well. Cover and chill 2 hours or longer.

Mix sugar and cinnamon; sprinkle part of it on a board. Roll out half the dough into an 8 x 16-inch rectangle. Fold into thirds, envelope fashion. Sprinkle with more cinnamon-sugar mix and roll to an 8 x 16-inch rectangle. Pat 1 tablespoon nuts and fold into thirds again. Roll out to 8 x 10-inches. Pat 1 tablespoon nuts. Cut into 1 x 4-inch strips. Dip in cinnamon-sugar mix and twist ends in opposite directions. Bake on greased cookie sheet at 375° for 15 minutes. Repeat with second half.

Recipe categories: Breads, Breakfast, Yeast breads.