German Sour Cream Twists

German Sour Cream Twists

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg. (¼ oz.) active dry yeast

  • ¼

    c. warm water

  • c. all-purpose flour

  • 1

    tsp. salt

  • cup shortening

  • c. cold butter

  • 1


  • 2

    egg yolks

  • ¾

    c. sour cream

  • 1

    tsp. vanilla extract

  • c. sugar, divided

  • 4

    c. confectioners sugar

  • c. half and half cream


1. In a small bowl, dissolve yeast in warm water. In 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 refrigerator. 2. Sprinkle 1/2 cup sugar over a clean work surface. On this surface, roll half of dough into a 12 in x 8 in. 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 12 in x 8 in rectangle. Cut into 12, 1 inch wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough. 4. Bake at 375 F for 15-20 min 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 over twists.


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