Sour Cream Twists
|Dry yeast||1 Tablespoon|
|Lukewarm water||60 Milliliter (1/4 Cup)|
|Butter/Margarine||250 Milliliter (1 Cup)|
|All purpose flour||1 Liter (4 Cups)|
|Sour cream||175 Milliliter (3/4 Cup)|
|Eggs||2 , well beaten|
|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.
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.