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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sugar Twists Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Sugar Twists are a tradition for the Koch Reunion
recipe given to me by Grandpa Koch's aunt Vernita Fischer

1 pkg active dry yeast
¼ c warm water
3½ c flour
¾ salt
1 c margarine
2 eggs
½ c sour cream
3 tsp vanilla
1½ c sugar
Directions:
Directions:
Soften yeast in warm water. Add flour and salt in a medium mixing bowl. Cut in softened(don not melt) margarine until particles are fine. In separate bowl, beat eggs until fluffy add sour cream to eggs and yeast Mixing thoroughly. Add to flour mixture blending well. With floured hands mix to form a soft ball. Place in bowl, cover and chill at least two hours but better overnight in refrigerator. When ready to bake, combine sugar, cinnamon and vanilla. Divide sugar mixture in half using half for half of dough. Sprinkle about 3T of sugar mixture on the surface for rolling. Roll out to a 16"x 8" rectangle. Fold one end of dough over to center, fold other end over to make three layers. Turn dough a quarter turn and repeat rolling and folding, sprinkling with additional sugar mixture. Give dough a quarter turn and repeat procedure. Roll dough out and then cut dough into four by one ince strips. Twist each strip two or three times stretching it a little. Place on ungreased cookie sheet. Repeat the process with remaining dough and sugar mixture. Bake twist at 375º for 10 minutes turn oven to 350º complete baking for 8 to 10 minutes or until golden brown. Remove from pan Immediately! Dough may be stored up to four days and baked when needed.
I use a pizza cutter to cut the dough.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Sugar Twists are a tradition for the Koch Reunion
recipe given to me by Grandpa Koch's aunt Vernita Fischer

 

 

 

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