Name: Evelyn's Sour Cream Twists
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: 1 package (1/4 ounce) active dry yeast -; 1/4 cup warm water (110° to 115°) -; 3 cups all-purpose flour -; 1-1/2 teaspoons salt -; 1/2 cup cold butter -; 1/2 cup shortening -; 2 large eggs, room temperature -; 1/2 cup sour cream -; 3 teaspoons vanilla extract, divided -; 1-1/2 cups sugar -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Evelyn's Sour Cream Twists

1. 1 package (1/4 ounce) active dry yeast -

2. 1/4 cup warm water (110° to 115°) -

3. 3 cups all-purpose flour -

4. 1-1/2 teaspoons salt -

5. 1/2 cup cold butter -

6. 1/2 cup shortening -

7. 2 large eggs, room temperature -

8. 1/2 cup sour cream -

9. 3 teaspoons vanilla extract, divided -

10. 1-1/2 cups sugar -

How to cook deliciously - Evelyn's Sour Cream Twists

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.