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Ingredients
- 1 pkg active dry yeast
- 1/4 cup warm water
- 3 1/2 cups 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
- 1 1/2 cups sugar, divided
- 4 cups icing sugar
- 1/3 cup half-and-half cream
Details
Servings 2
Preparation time 45mins
Cooking time 60mins
Preparation
Step 1
In a small bowl, dissolve yeast in warm water. In a lg bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks and sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place 3 ungreased baking sheets in the refrigerator.
Sprinkle 1/2 cup sugar over a clean work surface. On this surface, roll out half of dough into a 12x8in rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 tsp sugar; fold into thirds.
Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8in rectangle. Cut into twelve 1in wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough.
Bake at 375F for 15-20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool.
For icing combine icing sugar and cream. Dip twists into icing or drizzle icing over twists.
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