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| GERMAN SOUR CREAM TWISTS | |
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3 1/2 c. flour 1 tsp. salt 1 c. butter 1 pkg. yeast 1/4 c. warm water 3/4 c. sour creme 1 whole egg or 2 yolks 1 tsp. vanilla 1 c. sugar and cinnamon for rolling Sift flour, salt and cut in butter. Dissolve yeast in water. Stir flour mixture with sour creme, eggs, and vanilla. Mix well with hands. Cover with damp cloth or lid. Refrigerate 2 hours or all night. Roll 1/3 of dough on sugared board into oblong 8 x 16 inch. Sprinkle cinnamon and sugar in center of dough. Fold one side to center, sprinkle again. Fold other side into overlap. Roll to about 1/4 inch thick, cut into strips about 1 x 4 inch. Twist ends into horseshoe shape. Put on greased cookie sheet. Bake for 15 minutes at 375 degrees. Cool upside down on sugared board. | |
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recipe reviews #169332
Peggy (Utah) says:
This is a recipe that has been in my family for years and was traditionally made a Christmas. I have made it with whole wheat flour and it turned out just as good. It is messy but well worth the effort.
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