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German Sour Cream Twists Recipe
German Sour Cream Twists Recipe photo by Taste of Home
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German Sour Cream Twists Recipe

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4.5 9 6
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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
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min./batch + cooling
MAKES: 24 servings

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

Nutritional Facts

1 twist: 292 calories, 10g fat (4g saturated fat), 39mg cholesterol, 125mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 3g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 15-20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool.
  5. For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists. Yield: 2 dozen.
Originally published as German Sour Cream Twists in Taste of Home April/May 2011, p48

Sweet White Wine

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


Reviews for German Sour Cream Twists

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
shawnba
Reviewed Jun. 30, 2016

"I have made these several times and they are always a hit. Crisp, flakey, soft and chewy, all at the same time., what's not to love?"

MY REVIEW
lilithspring
Reviewed May. 4, 2012

"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?"

MY REVIEW
FACSteacher
Reviewed Jun. 23, 2011

"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!"

MY REVIEW
schaumann1
Reviewed May. 5, 2011

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

MY REVIEW
niteshrd
Reviewed May. 3, 2011

"good one!"

MY REVIEW
pamelaheimbach
Reviewed Apr. 23, 2011

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

MY REVIEW
maryhend6
Reviewed Apr. 23, 2011

"Should there be a rise time? They do not appear as light and fluffy as the picture."

MY REVIEW
raaadts
Reviewed Apr. 2, 2011

"Added 2 teaspoons cinnamon to the sugar sprinkled on during rolling.....Yummy!"

MY REVIEW
browniepops
Reviewed Mar. 29, 2011

"are you sure the sugar quantity is correct? it says 1.50 cups divided and it doesn't seem to add up to that much during the rolling procedure...."

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