German Sour Cream Twists
3 1/2 c flour
1 cup shortening (1/2 butter)
1/2 tsp salt
1 pkg rapid rise dry yeast
1/4 c warm water
3/4 cup sour cream
1 whole egg or 2 egg yolks
1 tsp vanilla
2 c sugar mixed with 1 tsp cinnamon
Mix the flour, shortening and salt like pie crust. Mix the yeast and warm water together. Mix the softened yeast with the sour cream and beat in egg yolks and vanilla. Stir into the flour mixture and form into a ball. Place in covered bowl and refrigerate for 2 hours or overnight. Mix the sugar and cinnamon. Cut the dough in half. Sprinkle sugar on the rolling board and roll dough to 8x16 inches. Fold ends to center. Sugar the top and the board; roll again to 8x16 inches. Repeat the 3rd time. Cut into 1x4 inch strips. Twist opposite ends and place on ungreased cookie sheets. Bake at 375 degrees or until golden, about 15 minutes. Wath, they burn easily. Remove from pan immediately.
- Freida Schaefer
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991
3 1/2 c flour
1 cup shortening (1/2 butter)
1/2 tsp salt
1 pkg rapid rise dry yeast
1/4 c warm water
3/4 cup sour cream
1 whole egg or 2 egg yolks
1 tsp vanilla
2 c sugar mixed with 1 tsp cinnamon
Mix the flour, shortening and salt like pie crust. Mix the yeast and warm water together. Mix the softened yeast with the sour cream and beat in egg yolks and vanilla. Stir into the flour mixture and form into a ball. Place in covered bowl and refrigerate for 2 hours or overnight. Mix the sugar and cinnamon. Cut the dough in half. Sprinkle sugar on the rolling board and roll dough to 8x16 inches. Fold ends to center. Sugar the top and the board; roll again to 8x16 inches. Repeat the 3rd time. Cut into 1x4 inch strips. Twist opposite ends and place on ungreased cookie sheets. Bake at 375 degrees or until golden, about 15 minutes. Wath, they burn easily. Remove from pan immediately.
- Freida Schaefer
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991
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