My Grandmother's German Sour Cream Twists

My Grandmother's German Sour Cream Twists — The Grit and Polish

Cover and chill for at least 2 hours. Dough may be stored in refrigerator up to 4 days and baked as needed. Mix sugar and remaining vanilla. Sprinkle board with about ½ cup of the mixture. Roll out ½ of dough to a 16×8 rectangle; sprinkle with 1 Tablespoon more vanilla sugar. Fold one end of dough over center.

Sour Cream Twists Recipe

Turn the oven off and crack the door. Liberally grease a large mixing bowl and set aside. Dissolve the yeast in the warm water in a large mixing bowl of a stand mixer, or use a hand mixer. Let it stand for 5 minutes. Add 1 cup of the flour, sour cream, egg, sugar, salt, and unsalted butter to yeast mixture.

SOUR CREAM TWISTS RECIPE MyGreatRecipes Yummy Food, Delicious, Yeast

Add sour cream, butter, sugar, salt, eggs, and flour. Knead well until completely combined. This may also be mixed by hand, adding the ingredients one at a time to make it easier to combine. Cover dough and set aside to rise one hour. Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with Gefen Parchment Paper or silicone mats.

Sour Cream Twists Recipe Whisk

Mix filling ingredients in mixer fitted with the beaters. (can be done by hand if the butter is soft) 4. Preheat oven to 350 degrees F. 5. Divide dough into three equall parts. Roll out each piece to approximately 8" x 24". 6. Smear on filling, Fold dough over to 4" x 24". Cut 1" slices.

German Sour Cream Twists Recipe by mary.e.foster Cookpad

1⁄2 cup butter. 1⁄4 cup warm water. 1⁄2 cup shortening. Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add to teh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover with a damp cloth and refrigerate for at least 2 hours or overnight. Roll out 1/2 the dough into an oblong 8.16".

My Grandmother's German Sour Cream Twists — The Grit and Polish

Dissolve yeast in warm water. Once it is foamy, add it to the flour mixture, followed by the sour cream, eggs, and vanilla. Mix well with hands. Cover with damp cloth and refrigerate for 2 hours. Line several baking pans with parchment paper. Roll half of the dough on sugared board into a rectangle sized 8″ x 16″.

The Quick Journey German Sour Cream Twists

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.

Sour Cream Twists The Peppermill Recipe Sour cream, Cream

Make the dough: 1. Place the dissolved yeast in your mixer bowl. Add sour cream, butter, sugar, salt, eggs and flour. 2. Knead well until completely combined. This may also be mixed by hand, adding the ingredients one at a time to make it easier to combine. Cover dough and set aside to rise 1 hour. 3.

German Sour Cream Twists Recipe How to Make It

Step 1. 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.

The Quick Journey German Sour Cream Twists

Disolve yeast in warm water with 1 tsp of sugar. Set aside for a few minutes while it activates. In a medium bowl, sift flour and salt. Cut butter into small cubes and cut into flour mixture with a pastry cutter or your hands. Add to the flour the yeast mixture, sour cream, eggs, vanilla, and almond extract, stirring until just combined.

Swedish Sour Cream Twists (Layered Yeast Cookies) The Food Charlatan

Instructions. In a large bowl or stand mixer, beat the butter until light and fluffy. Add the flour and beat well. In another medium bowl, stir the yeast into the sour cream. Beat in the eggs, salt, and vanilla. Beat the sour cream mixture into the flour mixture until combined. The dough will be very sticky.

My Grandmother's German Sour Cream Twists — The Grit and Polish

Beat in eggs, sour cream, vanilla, and yeast mixture, until well combined. Divide dough in half, cover and chill for 2 hours, or until firm enough to roll. Preheat oven to 350°F/175°C. Line two cookie sheets with silicone baking mats. In a small bowl, combine the sugar filling ingredients. Sprinkle some of the sugar filling on your surface.

Renée's Sour Cream Twists Tasty Sugar Coated Cookies

Punch dough down into the greased bowl, then flip the dough so both sides are lightly oiled. Cover bowl with a damp cloth and refrigerate for 2 hours. Preheat oven to 375 degrees F. In a wide, shallow bowl, mix 2 tsp of liquid vanilla extract with 1 1/2 cups of sugar till the sugar is evenly scented with vanilla.

My Grandmother's German Sour Cream Twists — The Grit and Polish

Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough. Bake at 375° until lightly browned, 15-20 minutes.

Swedish Sour Cream Twists (Layered Yeast Cookies) The Food Charlatan

Stir in yeast mixture, and continue stirring until smooth. Cover with a damp cloth. Refrigerate at least 2 hours and up to two days. Remove dough, let sit at room temperature about 1/2 hour. Combine sugar and cinnamon in a small bowl. Sprinkle several tablespoons evenly onto a clean work surface or large cutting board.

Swedish Sour Cream Twists (Layered Yeast Cookies) The Food Charlatan

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.