Baking
Sour Cream Twists
Yield: 6 Cookie Sheets
Ingredients
Recipe
- 2 oz Fresh or 7 t Dry Yeast
- ½ C Warm Water
- 6 T Sugar
- 1 lb Sour Cream
- 2 Eggs
- 6-6½ C Flour
- 1 t Salt
Filling
- ⅔ box Brown Sugar
- 1 t Cinnamon
- ¼ C Butter, melted
Glaze
- 1½ C Powdered Sugar
- 1 T Vanilla Sugar
- 2 T Butter, melted
- 2 T Water, hot
Instructions
- 1
Dough: dissolve yeast in water, sit 5 minutes.
- 2
Mix in sugar, sour cream and eggs.
- 3
Add flour and salt, knead till soft.
- 4
Cover, rise 1 hour to double.
- 5
Combine brown sugar and cinnamon, melt butter.
- 6
Roll dough to 24x6x3".
- 7
Smear melted butter over bottom half, spread sugar mixture generously.
- 8
Fold over, seal.
- 9
Cut into 1" strips, lightly twist.
- 10
Rise on lined sheets as oven preheats.
- 11
Bake on 375 for 15 minutes until golden.
- 12
Combine glaze.
- 13
Glaze while hot.