German Sour Cream Twists
This recipe was created by Polly’s mother, Ciel Bearth. These tasty pastries were served at the restaurant in the mid-1980s.
Servings: 4 dozen
Ingredients
- 3½ cup flour
- 1 tsp. salt
- ½ cup butter
- ½ cup margerine
- 1 pkg. active dry yeast
- ¼ cup hot water (115°)
- ¾ cup sour cream
- 1 whole egg plus 2 yolks, well beaten
- 1 tsp. vanilla
- 1 cup sugar
Instructions
- Sift flour and salt into mixing bowl; cut in butter. Dissolve yeast in the water, then stir into flour and butter mixture with the sour cream, eggs and vanilla; mix well with hands. Cover with damp cloth and refrigerate 2 hours. Roll half of dough on sugared board into an 8- by 16-inch oblong.
- Fold ends toward center, ends overlapping. Sprinkle with sugar, roll again to same size. Repeat a third time. Roll about ¼-inch thick. Cut into strips 9- by 4-inches.
- Twist ends in opposite directions, stretching slightly. Put on greased or sprayed cookie sheet, pressing ends to keep shape. Repeat with the rest of dough. Work quickly and handle as little as possible so as not to warm dough. Bake in a 375° oven about 15 minutes until golden brown.
- Freezes well.
