Evelyn’s Sour Cream Twists

Name: Evelyn's Sour Cream Twists
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 dozen.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 3 cups all-purpose flour; 1-1/2 teaspoons salt; 1/2 cup cold butter; 1/2 cup shortening; 2 large eggs; 1/2 cup sour cream; 3 teaspoons vanilla extract, divided; 1-1/2 cups sugar

"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house— especially during the holidays.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup cold butter
1/2 cup shortening
2 large eggs
1/2 cup sour cream
3 teaspoons vanilla extract, divided
1-1/2 cups sugar

Directions

In a small bowl, dissolve yeast in water. In a bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight.
Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds.
Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough.
Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.

Nutrition Facts

1 twist: 97 calories, 5g fat (2g saturated fat), 16mg cholesterol, 97mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

Originally published as Evelyn's Sour Cream Twists in Country Woman Christmas 1997

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TasteOfHomeLin

Apr 19, 2013

I submitted this recipe a long time ago, and was surprised when I found it on the internet. My mother in law used to make it all the time. It's a family classic, and one I still make in her memory. It looks difficult, but it's not. Leftovers, IF you have any, freeze nicely.