German Sour Cream Twists. Check Out Sour Cream Twists On eBay. Fill Your Cart With Color Today! Repeat with remaining sugar and dough.

German Sour Cream Twists Dip twists into icing or drizzle icing over. This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, german sour cream twists. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Check Out Sour Cream Twists On eBay. Fill Your Cart With Color Today! Repeat with remaining sugar and dough.

German Sour Cream Twists is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. They're fine and they look fantastic. German Sour Cream Twists is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have german sour cream twists using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make German Sour Cream Twists:

{Make ready 1 pack (.25 ounce) of active dry yeast.
{Get 1/4 cup of warm water.
{Take 3 1/2 cup of bleached all-purpose flour.
{Get 1 tsp of salt.
{Prepare 1 cup of butter sliced.
{Get 3/4 cup of sour cream.
{Take 1 large of egg.
{Take 2 large of egg yolks.
{Take 1 tsp of vanilla extract.
{Prepare 1 cup of white sugar, or add as needed.

This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add eggs, sour cream and vanilla; mix well.

Steps to make German Sour Cream Twists:

Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps..
Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute..
Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix)..
Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight..
Preheat oven to 375°F (190 degrees C). Line several baking sheets with parchment paper. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle..
Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time..
Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk..
Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes..
Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

These German Sour Cream Twists Cookies are one of my favorite recipes. My grandmother used to make them and I remember fondly going over after school to help her make them. These German Sour Cream Twist Cookies are ones she always had on hand. I'd help her make large batches and freeze them in her cookie tins. Note: This dough must be prepared in advance and requires extra-large eggs.

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