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  Dry yeast 1 Tablespoon
  Sugar 1 Teaspoon
  Lukewarm water 60 Milliliter (1/4 Cup)
  Butter/Margarine 250 Milliliter (1 Cup)
  All purpose flour 1 Liter (4 Cups)
  Salt 1 Teaspoon
  Sour cream 175 Milliliter (3/4 Cup)
  Eggs 2 , well beaten
  Vanilla 1 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
  Granulated sugar 425 Milliliter (1 3/4 Cup)

Dissolve 1 teaspoon (5 mL) sugar and yeast in lukewarm water.
Cut butter into flour and salt with a blender.
Add dissolved yeast, sour cream, eggs, vanilla and lemon rind.
Combine thoroughly.
Cover with a damp cloth and refrigerate for 2 hours or overnight.
Roll out half the dough on a well sugared board.
Fold ends toward centre and sprinkle with 1 tablespoon (15 mL) sugar.
Repeat rolling and sprinkling twice.
Roll about 1/4 inch (1/2 centimeter) thick and cut into 1 x 4 inch (3x10 centimeter) strips.
Twist ends in opposite directions, stretching dough slightly.
Place in shape of horseshoes on greased cooky sheets.
Repeat with remaining half of dough.
Cover and let rise until doubled.
Bake at 400F (200C) for about 15 minutes.
Remove from cooky sheets immediately.

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Sour Cream Twists Recipe