Evelyn's Sour Cream Twists |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 48 |
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Evelyn is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house especially during the holidays. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 cup cold butter |
1/2 cup shortening |
2 eggs |
1/2 cup sour cream |
3 teaspoons vanilla extract, divided |
1-1/2 cups sugar |
Directions:
1. 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. Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or counter top surface. On the sugared surface, roll half the dough into a 12-in. x 8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds.
3. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12-in. x 8-in. rectangle. Cut into 4-in. x 1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough.
4. Bake at 375° for 12-14 minutes or until lightly browned. Immediately remove from pan and cool on wire racks. Yield: 4 dozen.
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