EVELYN'S SOUR CREAM TWISTS
"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house- especially during the holidays.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in water. In a bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight. , Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. , Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
EVELYN'S SOUR CREAM TWISTS
'Evelyn' is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house-- especially during the holidays.
Provided by Allrecipes Member
Time 55m
Yield 48
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in water; let stand for 5 minutes. In a mixing bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12-in.x 8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12-in. x 8-in. rectangle. Cut into 4-in. x 1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Immediately remove from pan and cool on wire racks.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.4 g, Cholesterol 13.9 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 78.9 mg, Sugar 6.3 g
MIMI'S SOUR CREAM TWISTS
I make these anytime of the year, but was a tradition with my granddaughter that we take them to Easter Sunrise Service breakfast. Everyone loves them. If you don't overbake them, they are soft and tender and delicious with an icing. You'll make them again and again.
Provided by Mimi in Maine
Categories Yeast Breads
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat sour cream to lukewarm and cool some.
- Mix yeast and 1/4 cup warm water to proof.
- Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
- Gradually add the other 2 cups flour--mixing well.
- Rise once till doubled.
- On a floured board roll into a 6"x24" rectangle.
- Brush with the second 2 tablespoons soft butter.
- Mix the filling together and spread over half of the rectangle.
- Fold over the other half of the dough--lengthwise.
- Cut 24 1" strips.
- Twist and place on a greased sheet.
- Let rise till doubled.
- Bake at 375 degrees for 12-15 minutes, but don't overbake.
- Remove from baking sheet and drizzle glaze over them.
EVELYN'S SOUR CREAM TWISTS
'Evelyn' is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house-- especially during the holidays.
Provided by Allrecipes Member
Time 55m
Yield 48
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in water; let stand for 5 minutes. In a mixing bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12-in.x 8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12-in. x 8-in. rectangle. Cut into 4-in. x 1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Immediately remove from pan and cool on wire racks.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.4 g, Cholesterol 13.9 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 78.9 mg, Sugar 6.3 g
SOUR CREAM TWISTS RECIPE - (4.5/5)
Provided by polledl
Number Of Ingredients 9
Steps:
- 1Dissolve yeast in lukewarm water in a small bowl. 2 Combine flour and salt in a large bowl and mix well. Cut in butter until mixture is crumbly. Stir in yeast mixture, sour cream, eggs and vanilla extract. Chill, covered, for 2 hours. 3 Divide dough in half. Roll each half into a 12 × 10-inch rectangle on a work surface. Sprinkle both sides of each rectangle with one-eighth of the granulated sugar. Fold each rectangle into a 10 × 4-inch rectangle. 4 Repeat the process (rolling the dough, sprinkling with sugar and folding in thirds) three times, using remaining sugar. 5 Preheat the oven to 350ºF. Lightly grease baking sheets. 6 Cut each rectangle into 12 (4-inch-long) strips. Shape into twists. Arrange on prepared baking sheets. Bake until lightly browned, about 20 to 25 minutes. Transfer to wire racks to cool.
OLD FASHION SOUR CREAM TWISTS
Make and share this Old Fashion Sour Cream Twists recipe from Food.com.
Provided by Maddy_2
Categories Breads
Time 2h45m
Yield 12 twists
Number Of Ingredients 9
Steps:
- Soften yeast in sour cream.
- Add eggs, shortening, salt and vanilla.
- Stir in flour.
- Knead and chill two hours.
- Mix together cinnamon and sugar.
- Roll dough into a rectangle.
- Sprinkle with 1/3 of sugar mixture.
- and fold into thirds.
- Roll dough into rectangle, spinkle with remaining sugar mixture and fold again.
- Cut folded dough into 1/4 inch slices.
- Roll in granulated sugar, twist and press ends down on baking sheet.
- Let rise 1/2 hour and bake at 375 for 12 to 15 minutes.
Nutrition Facts : Calories 400.6, Fat 22.1, SaturatedFat 6.8, Cholesterol 41, Sodium 222.2, Carbohydrate 45.6, Fiber 1.3, Sugar 17.5, Protein 5.5
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