Sour Cream Twists Recipe
Ingredients
| Dry yeast envelope | 1 | |
| Sugar | 1 Teaspoon | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| All purpose flour | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sour cream | 3/4 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| Vanilla | 1 Teaspoon | |
| 1/2 tsp grated lemon rind 2 mL | ||
| Granulated Sugar | 1 3/4 Cup (16 tbs) | |
Directions
Dissolve 1 teaspoon (5 mL) sugar and yeast in lukewarm water.
Cut butter into flour and salt with a blender.
Add dissolved yeast, sour cream, eggs, vanilla and lemon rind.
Combine thoroughly.
Cover with a damp cloth and refrigerate for 2 hours or overnight.
Roll out half the dough on a well sugared board.
Fold ends toward centre and sprinkle with 1 tablespoon (15 mL) sugar.
Repeat rolling and sprinkling twice.
Roll about 1/4 inch (1/2 centimeter) thick and cut into 1 x 4 inch (3x10 centimeter) strips.
Twist ends in opposite directions, stretching dough slightly.
Place in shape of horseshoes on greased cooky sheets.
Repeat with remaining half of dough.
Cover and let rise until doubled.
Bake at 400F (200C) for about 15 minutes.
Remove from cooky sheets immediately.
Cut butter into flour and salt with a blender.
Add dissolved yeast, sour cream, eggs, vanilla and lemon rind.
Combine thoroughly.
Cover with a damp cloth and refrigerate for 2 hours or overnight.
Roll out half the dough on a well sugared board.
Fold ends toward centre and sprinkle with 1 tablespoon (15 mL) sugar.
Repeat rolling and sprinkling twice.
Roll about 1/4 inch (1/2 centimeter) thick and cut into 1 x 4 inch (3x10 centimeter) strips.
Twist ends in opposite directions, stretching dough slightly.
Place in shape of horseshoes on greased cooky sheets.
Repeat with remaining half of dough.
Cover and let rise until doubled.
Bake at 400F (200C) for about 15 minutes.
Remove from cooky sheets immediately.
Chef
