German Sour Cream Twists
  • 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
  1. 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.)
  2. 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.
  3. 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.
  4. Bake at 375 for 15-20 minutes or until lightly browned. Immediaetly remove from pans to wire racks to cool.
  5. For icing, combine powdered sugar and half&half. dip twists into icing or drizzle over twists. Makes 24 twists.
Recipe by Food. (Just Sayin') at