Sugared Twists Recipe
Sugared Twists Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Folks like these tender twists because they aren't rich or overly sweet. I usually double the recipe to feed our five eager eaters and fill holiday gift plates for friends.
Recommended: Summer Fruit Desserts
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 cup cold butter or margarine
  • 1/2 cup shortening
  • 2 eggs, lightly beaten
  • 1/2 cup sour cream
  • 2-1/2 teaspoons vanilla extract, divided
  • 1 cup sugar
  • Red and green or multicolored nonpareils

Directions

In a small bowl, dissolve yeast in warm water; set aside. In a large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add eggs, sour cream and 1 teaspoon vanilla; mix well. Add yeast mixture. Cover and refrigerate for 2 hours or overnight.
Punch dough down; divide in half. Combine sugar and remaining vanilla; sprinkle some over work surface. Roll each portion of dough into a 15-in. x 5-in. rectangle. Fold in thirds; sprinkle with additional sugar mixture. Repeat rolling and folding twice.
Cut into 5-in. x 1-in. strips. Twist and place on greased baking sheets. Sprinkle with nonpareils; press down lightly. Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Sugared Twists in Country Woman Christmas Annual 2002, p14

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 cup cold butter or margarine
  • 1/2 cup shortening
  • 2 eggs, lightly beaten
  • 1/2 cup sour cream
  • 2-1/2 teaspoons vanilla extract, divided
  • 1 cup sugar
  • Red and green or multicolored nonpareils
  1. In a small bowl, dissolve yeast in warm water; set aside. In a large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add eggs, sour cream and 1 teaspoon vanilla; mix well. Add yeast mixture. Cover and refrigerate for 2 hours or overnight.
  2. Punch dough down; divide in half. Combine sugar and remaining vanilla; sprinkle some over work surface. Roll each portion of dough into a 15-in. x 5-in. rectangle. Fold in thirds; sprinkle with additional sugar mixture. Repeat rolling and folding twice.
  3. Cut into 5-in. x 1-in. strips. Twist and place on greased baking sheets. Sprinkle with nonpareils; press down lightly. Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Sugared Twists in Country Woman Christmas Annual 2002, p14

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