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Sugared Twists

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.
  • Total Time
    Prep: 40 min. + chilling Bake: 20 min.
  • Makes
    2-1/2 dozen

Ingredients

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

Directions

  • In a large bowl, combine the flour, 2 tablespoons sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs.
  • In a small bowl, dissolve yeast in warm water. Add the eggs, sour cream and 1 teaspoon vanilla. Stir into flour mixture; beat until smooth. Cover and refrigerate overnight.
  • Punch dough down; divide in half. Combine remaining sugar and vanilla; sprinkle some over work surface. Roll each portion of dough into a 15x5-in. rectangle. Fold in thirds; sprinkle with additional sugar mixture. Repeat rolling and folding twice.
  • Cut into 5x1-in. strips. Sprinkle with nonpareils; press down lightly. Twist and place on greased baking sheets. Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool.
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