Sour Cream Sugar Twists

I tried this recipe because it sounded different.  This is the recipe for the Twisted Adventure that I wrote about in an earlier post.  I had a heck of a time, but not because the recipe wast too difficult, I was just having an off day.

Sour Cream Sugar Twists
1 package Dry Active Yeast (1/4 ounce)
1/4 cup Warm Water, 110° to 115°F
3 1/2 cups Flour
1 tsp Salt
1/2 cup slightly soft Butter
1/2 cup Shortening
1 Egg, whole
2 Egg yolks
3/4 cup Sour Cream
1 1/2 cups Sugar, divided (approximately)
Cinnamon, optional

Icing
4 cups Powdered Sugar
1/3 cup milk
Cinnamon, optional

Mix yeast and warm water in a bowl, sprinkle with 1 tbs of sugar, let dissolve.
In another bowl combine flour, salt.  Cut in butter and shortening until mixture is crumbly.
Beat in  eggs, sour cream and yeast mixture until dough is formed.  Cover and refrigerate for at least 2 hours or overnight.

Preheat oven to 375°F

Sprinkle 1/4 cup of sugar on your work surface.  Roll half of the dough on sugared surface into a 12x8 rectangle.(refrigerate remaining dough till ready to use) Sprinkle rectangle with 3 tbs sugar(may also sprinkle a little cinnamon over the sugar) then fold into thirds.  Give dough a quarter turn, roll, sugar and fold 2 more times.

End with a 12x8 in rectangle, cut the dough into 12 one inch strips.  Give each strip a couple of twists and place on cookie sheet.  Bake at 375°F for 15-20 minutes, until lightly browned.  Cool on wire wrack.

Repeat steps with remaining dough.

For Icing:  Mix powdered sugar and milk (you may also add a couple sprinkles of cinnamon if desired).  Drizzle over cooled twists.

Yeast and dough

Read to Refrigerate

Roll on sugared suface

Fold into thirds

Sugared surface

12 one inch strips

Finished Twists