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German Sour Cream Twists

 German Sour Cream Twists
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
24 ServingsPrep: 45 min. + chilling Bake: 15 min./batch + cooling

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 McCormick® Pure 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.

2 of 2

German Sour Cream Twists (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.