Evelyn’s Sour Cream Twists
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min.
YIELD: 4 dozen.
"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
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1 package (1/4 ounce) active dry yeast
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1/4 cup warm water (110° to 115°)
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3 cups all-purpose flour
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1-1/2 teaspoons salt
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1/2 cup cold butter
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1/2 cup shortening
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2 large eggs, room temperature
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1/2 cup sour cream
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3 teaspoons vanilla extract, divided
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1-1/2 cups sugar
Directions
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1.
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.
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2.
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.
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3.
Give dough a quarter turn and repeat rolling, sugaring and folding 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough.
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4.
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.
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