EVELYN'S SOUR CREAM TWISTS
"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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- 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. , 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. , 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. , Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MIMI'S SOUR CREAM TWISTS
I make these anytime of the year, but was a tradition with my granddaughter that we take them to Easter Sunrise Service breakfast. Everyone loves them. If you don't overbake them, they are soft and tender and delicious with an icing. You'll make them again and again.
Provided by Mimi in Maine
Categories Yeast Breads
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat sour cream to lukewarm and cool some.
- Mix yeast and 1/4 cup warm water to proof.
- Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
- Gradually add the other 2 cups flour--mixing well.
- Rise once till doubled.
- On a floured board roll into a 6"x24" rectangle.
- Brush with the second 2 tablespoons soft butter.
- Mix the filling together and spread over half of the rectangle.
- Fold over the other half of the dough--lengthwise.
- Cut 24 1" strips.
- Twist and place on a greased sheet.
- Let rise till doubled.
- Bake at 375 degrees for 12-15 minutes, but don't overbake.
- Remove from baking sheet and drizzle glaze over them.
GERMAN SOUR CREAM TWISTS
Make and share this German Sour Cream Twists recipe from Food.com.
Provided by Camerons
Categories Yeast Breads
Time P1DT15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add to teh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover with a damp cloth and refrigerate for at least 2 hours or overnight.
- Roll out 1/2 the dough into an oblong 8.16". Mix 1 1/2 cup of sugar with 2 teaspoons of cinnamon and sprinkle 1/4 of it over the dough.
- Fold 1/3 dough over the middle 1/3, then fold the other end over the middle. The dough is now 3 layers deep.
- Roll our into an oblong again. Use some more of the cinnamon/sugar mixture in place of flour as you roll it out each time. Again sprinkle with some of the c/s mixture and fold in thirds again. This give it a layer effect when baked.
- Cut into 1x4" strips. Place on greased cookie sheet as you give a twist to the ends. Press ends down.
- Bake for 15 minutes at 375.
- Serve warm.
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