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)
4 cups Powdered Sugar
1/3 cup milk
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|
|12 one inch strips|