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German Sour Cream Twists Recipe

German Sour Cream Twists Recipe photo by Taste of Home

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A subtle sweetness makes these pretty glazed twists just the thing for breakfast, brunch or an afternoon tea. Or package up a few as a tasty gift for a friend. —Sally Gregg, Twinsburg, Ohio

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German Sour Cream Twists Recipe

Prep: 45 min. + chilling Bake: 15 min./batch + cooling

Yield: 24 Servings

45 15 60

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3-1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup cold butter
1 egg
2 egg yolks
3/4 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
4 cups confectioners' sugar
1/3 cup half-and-half cream

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator.
Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12-in. x 8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar; fold into thirds.
Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12-in. x 8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough.
Bake at 375° for 15-20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool.
For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists. Yield: 2 dozen.

Nutritional Facts 1 twist equals 292 calories, 10 g fat (4 g saturated fat), 39 mg cholesterol, 125 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as German Sour Cream Twists in Taste of Home April/May 2011, p48

Coloring Eggs for Easter

If coloring the eggs for Easter, return them to the refrigerator as soon as you're done dyeing them. Don't let hard-cooked eggs stand at room temperature for more than 2 hours. If you plan on using hard-cooked eggs as Easter decorations, cook extra eggs for eating and discard the eggs on display. Don't eat any colored eggs that have cracked. Either throw them out immediately or use them for display and then discard.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for German Sour Cream Twists

German Sour Cream Twists

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Reviewed on May. 04, 2012 by lilithspring

Thanks for this recipe - it was a definite hit! Made it with colored sugar for a kids party (read...fairy wands!) Has anyone tried it with cinnamon and brown sugar?

Reviewed on Jun. 23, 2011 by FACSteacher

I recently made these twists and they were delicious! They do require time but the flavor and flakiness is totally worth it! I'll be making these again!

Reviewed on May. 05, 2011 by schaumann1

These were a little time consuming, but well worth it! I would definitely make these again.

Reviewed on May. 03, 2011 by niteshrd

good one!

Reviewed on Apr. 23, 2011 by pamelaheimbach

how do you exactly make the "twists" appear? The second batch looks better than the first, but mostly they just look "layered".