German Sour Cream Twists

By LJackson

Ingredients

• 1 pkg (1/4oz) active dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 3 1/2 cups all purpose flour
• 1 tsp salt
• 2/3 cup shortening
• 1/3 cup cold butter
• 1 egg
• 2 egg yolks
• 3/4 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups sugar, divided
• 4 cups confectioners' sugar
• 1/3 cup half and half cream

Details

Servings 2
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator.

2. Sprinkle 1/2 cup sugar over a clean work surface. On this surface, roll half of dough into a 12in x 8in rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 tsp sugar; fold into thirds.

3. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12in x 8in rectangle. Cut into twelve 1 in wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough.

4.Bake at 375 degrees for 15-20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool.

5. For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists.