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German Sour Cream Twists Recipe

German Sour Cream Twists Recipe

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 YIELD:24 servings


  • 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


  • 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 12x8-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 12x8-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.

Nutritional Facts

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

Reviews for German Sour Cream Twists

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shawnba User ID: 2581969 249957
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?"

lilithspring User ID: 1466124 178698
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?"

FACSteacher User ID: 759865 150641
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!"

schaumann1 User ID: 3641492 195544
Reviewed May. 5, 2011

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

niteshrd User ID: 3891885 192489
Reviewed May. 3, 2011

"good one!"

pamelaheimbach User ID: 1579094 118458
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"."

maryhend6 User ID: 2805425 197164
Reviewed Apr. 23, 2011

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

raaadts User ID: 2750715 185139
Reviewed Apr. 2, 2011

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

browniepops User ID: 3522645 195291
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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