Sour cream twists, said to be of German origin, combine the flakiness of pastries with the flavor of yeast risen dough. These twists are covered in sugar and then baked until lightly golden. Perfect for afternoon tea!
Sour Cream Twists
makes three dozen large and four dozen small twists
3 1/2 to 4 cups all-purpose flour, approximately
1 tsp salt
1 package dry yeast
1 cup sour cream, room temperature
1 egg, room temperature
2 egg yolks, room temperature
1/2 cup (1 stick) butter, room temperature
1/2 cup margarine or other solid shortening
1 tsp vanilla extract
1 cup sugar
Measure 2 cups flour into a mixing or mixer bowl and add the salt and yeast. Stir to blend. In a saucepan heat to lukewarm and stir together the sour cream, egg, egg yolks, butter, and shortening. Add the vanilla.
Using a flat beater, turn to medium speed and pour in the liquid. Beat for 2 minutes. Attach the dough hook. Add flour, 1/4 cup at a time, to create a soft dough that balls around the dough hook. Place the dough in a large bowl, cover with plastic wrap, and set aside to double in bulk, 1 1/2 hours.
Remove the dough from the bowl and form into a ball. Liberally sprinkle sugar on the work surface and on the ball of the dough. Roll out the dough to 18″ length, occasionally sprinkling on sugar. Fold the dough in half lengthwise and then into quarters. Roll out the dough again into a rectangle 18″ to 1/2″. Sprinkle with sugar.
With a pizza cutter or knife, cut the rectangle into lengths- 1″ wide by 4″ long for the larger twist, and 1/2″ wide by 2″ long for the smaller ones. Twist each piece and place 1″ apart on baking sheets.
Cover the twists with parchment or wax paper and let rise 1 hour.
Preheat oven to 375F.
Uncover the twists and sprinkle liberally with sugar. Bake for about 25 minutes. Place on metal rack to cool.