Crispy on the outside, chewy in the middle and layers chock full of sugar…I’m talking about German Sour Cream Twists. Like the Swedish Raspberry Bars, I did some searching on what exactly made this recipe “German.” And once again, I really didn’t find any information other than photos of old recipe cards from people’s German grandmothers. That, in itself, certainly qualifies this recipe as authentic.
You will probably re-read the recipe several times thinking that it’s too involved to give a try. It’s not; actually, it’s very simple. Basically you just have to keep turning, re-rolling and sugaring in order to get those sweet layers you see in the picture. When you put the dough into the oven, it looks like a thin twisted strip of dough. When they are pulled out, you’ll see they have naturally puffed up with layers separated, full of sugary goodness. I opted to not glaze my twists as I enjoy the slight sweetness against the flavor of the actual dough. Although, I wouldn’t have minded dipping them in some home made raspberry preserves. Or, maybe some chocolate and candied orange peels. Anyway, however you decide to make them, your friends and family will surely enjoy.
Not into German twists? How about Slovenian Potica Cake?
- 1 pkg. (1/4 oz.) Active dry yeast
- ¼ c. Warm water (110-115 degrees)
- 3½ c. Unbleached flour
- 1 t. Sea salt
- ⅔ c. Shortening (I use Spectrum organic, non-hydrogenated)
- ⅓ c. Cold butter
- 1 Egg
- 2 Egg Yolks
- ¾ c. Sour cream
- 1 t. Vanilla
- 1½ c. Cane Sugar, divided
- Optional glaze: 4 c. Powdered sugar + ⅓ c. Half & Half
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Bean in teh egg, yoks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator (our outside if it's freezing like it is here.)
- Sprinkle ½ c. sugar over a clean work surface. On this surface, roll half of the dough into a 12"x8" rectangle (refrigerate remaining dough until ready to use.) Sprinkle rectable with 4 t. sugar; fold into thirds.
- Give dough a quarter turn and repeat rolling, sugaring and folding two more times. (it will get harder and harder to roll, but put your muscle into it.) Roll into a 12"x8" rectangle. cut into twelve 1" wide strips; twist. Place on chilled baking sheets (I line mine with parchment first.) Repeat with remaining sugar and dough.
- Bake at 375 for 15-20 minutes or until lightly browned. Immediaetly remove from pans to wire racks to cool.
- For icing, combine powdered sugar and half&half. dip twists into icing or drizzle over twists. Makes 24 twists.