Directions: |
Directions:Sift flour and salt into a mixing bowl. Cut in shortening and butter. Add dissolved yeast into flour mixture with sour cream, eggs and vanilla. Mix well and then cover with plastic wrap and refrigerate for 2-3 hours.
Folding & Shaping:
Have about 1 C of sugar ready near your rolling surface. This dough requires a series of folds as for a croissant, but unlike a croissant, it is rolled in sugar rather than flour and isn't refrigerated between folds. Sprinkle the board with sugar and roll the chilled dough into a rectangle (roughly 12" x 8"). Sprinkle with more sugar and fold in thirds as you would a letter. Now turn the dough and roll again. Sprinkle with sugar and fold. Repeat one more time (for a total of three folds and rolls). Now roll the dough into a rectangle (roughly 16" x 10"). Cut into strips (the short way so that each strip is about 10" long) about 3/4' wide. Gently fold the strip in half (to make a 5" double) and gently twist. Place on a parchment lined baking sheet.
Bake at 375º for about 12-15 min or until golden. Remove from sheet while still warm so that the sugar doesn't harden. |
Personal
Notes: |
Personal
Notes: To me, these are like rugelach, a splendid ethnic cookie that I forget about most of the time. They're mildly sweet and very tender, and because the folds don't require chilling between, they really do go up quickly (much more so than cut outs). There is nothing better (although a few things are equal) with afternoon coffee, but they lose all of their magic the next day. Truly, eat them the day that you bake them - otherwise, spare yourself the calories!
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This recipe for German Sour Cream Twists is from