German Sour Cream Twists Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 C. flour
1 tsp. salt
1 C. shortening (1/2 butter)
1 pkg. active dry yeast (or 1 yeast cake)
1/4 C. warm water
3/4 C. thick sour cream
1 whole egg and 2 egg yolks, well beaten
1 tsp. vanilla
1 C. sugar
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Directions: |
Directions:Combine flour and salt in a mixing bowl; cur in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs and vanilla; mix well with hands. Cover with a damp cloth and refrigerate 2 hours. Divide dough in half on sugared board into an oblong, 8x16 inches. Fold ends toward center, ends overlapping. Sprinkle with sugar; roll about 1/4-inch thick. Cut into strips 1 inch x 4 inches. Twist ends in opposite directions, stretching dough slightly. Put in shape of a horseshoe on ungreased cookie sheets, pressing ends to keep shape. Repeat with remaining dough. Bake at 375 for about 15 minutes or until delicately browned. Take from baking sheets immediately. Makes about 5 dozen. |
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Personal
Notes: |
Personal
Notes: These horseshoe twists are almost as rich as Danish Pastry, and they're made with yeast for added lightness and flavor. There's no kneading and the dough does not rise. The rolling is easy, too, since the dough is first chilled to make it firm.
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