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
German Sour Cream Twists
German Sour Cream Twists
Prep Time
45 min
Cook Time
15 min
Yield
2 dozen
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 large egg, room temperature
- 2 large egg yolks, room temperature
- 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 12x8-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 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough.
- Bake at 375° until lightly browned, 15-20 minutes. 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.
Nutrition Facts
1 twist: 292 calories, 10g fat (4g saturated fat), 39mg cholesterol, 125mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 3g protein.
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