German Sour Cream Twists Recipe by mary.e.foster Cookpad
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
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.
Sour Cream Twists Recipe
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.
Sour Cream Twists Recipe Whisk
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.
My Grandmother's German Sour Cream Twists — The Grit and Polish
Preheat the oven to 350˚F degrees. Line 2 baking sheets with parchment paper or silicone liners. Remove dough from the refrigerator and cut the dough in half. Return one half to the refrigerator until ready to use. On a sugared surface, roll out the first section of dough into a 8×16 inch rectangle.
Evelyn's Sour Cream Twists Recipe How to Make It Taste of Home
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″.
Mimi's Sour Cream Twists Recipe
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.
My Grandmother's German Sour Cream Twists — The Grit and Polish
In a mixing bowl, combine the warm buttermilk, warm water, sugar, and yeast. Let this mixture sit for about 5 minutes until it becomes frothy. Then, add in the melted butter, egg, salt, and half the flour. Mix. Gradually add in enough of the remaining flour until the dough becomes smooth and is no longer sticky.
My Grandmother's German Sour Cream Twists — The Grit and Polish
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.
Sour Cream Twists The Peppermill Recipe Sour cream, Cream
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.
The Quick Journey German Sour Cream Twists
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 MyGreatRecipes Yummy Food, Delicious, Yeast
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
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.
The Quick Journey German Sour Cream Twists
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
Fold rectangle into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. Bake at 375° until lightly browned, 12-14 minutes.
Renée's Sour Cream Twists Tasty Sugar Coated Cookies
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.
