Sour Cream Twists Recipe

Sour Cream Twists picture




 Dry yeast1 Tablespoon
 Sugar1 Teaspoon
 Lukewarm water60 Milliliter (1/4 Cup)
 Butter/Margarine250 Milliliter (1 Cup)
 All purpose flour1 Liter (4 Cups)
 Salt1 Teaspoon
 Sour cream175 Milliliter (3/4 Cup)
 Eggs2 , well beaten
 Vanilla1 Teaspoon
 Grated lemon rind1⁄2 Teaspoon
 Granulated sugar425 Milliliter (1 3/4 Cup)

Nutrition Facts

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


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.