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Sour Cream Twists Recipe
|Dry yeast||1 Tablespoon|
|Lukewarm water||60 Milliliter (1/4 Cup)|
|Butter/Margarine||250 Milliliter (1 Cup)|
|All purpose flour||1 Liter (4 Cups)|
|Sour cream||175 Milliliter (3/4 Cup)|
|Eggs||2 , well beaten|
|Grated lemon rind||1⁄2 Teaspoon|
|Granulated sugar||425 Milliliter (1 3/4 Cup)|
Serving size: Complete recipe
Calories 7637 Calories from Fat 2263
% Daily Value*
Total Fat 258 g396.5%
Saturated Fat 153.3 g766.5%
Trans Fat 0 g
Cholesterol 1051.5 mg
Sodium 2275.9 mg94.8%
Total Carbohydrates 1207 g402.3%
Dietary Fiber 30.4 g121.7%
Sugars 440.1 g
Protein 127 g254.8%
Vitamin A 154.9% Vitamin C 8.1%
Calcium 47.6% Iron 284.2%
*Based on a 2000 Calorie diet
Cut butter into flour and salt with a blender.
Add dissolved yeast, sour cream, eggs, vanilla and lemon rind.
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.