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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| eggs: 1 |
| eggs: 2 (yolks) |
| sour cream: 3/4 cup |
| salt: 1 tsp |
| active dry yeast: 1 .25oz package |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup |
| water: 1/4 cup (warm) |
| multipurpose shortening: 1/2 cup |
German Sour Cream Twists
Credit: Food.com
User rating:
-
Prep Time
1440 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add to teh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover with a damp cloth and refrigerate for at least 2 hours or overnight.
- Roll out 1/2 the dough into an oblong 8.16". Mix 1 1/2 cup of sugar with 2 teaspoons of cinnamon and sprinkle 1/4 of it over the dough.
- Fold 1/3 dough over the middle 1/3, then fold the other end over the middle. The dough is now 3 layers deep.
- Roll our into an oblong again. Use some more of the cinnamon/sugar mixture in place of flour as you roll it out each time. Again sprinkle with some of the c/s mixture and fold in thirds again. This give it a layer effect when baked.
- Cut into 1x4" strips. Place on greased cookie sheet as you give a twist to the ends. Press ends down.
- Bake for 15 minutes at 375.
- Serve warm.