Renée's Sour Cream Twists
User Reviews
4.8
-
Prep Time
2 hrs 30 mins
-
Cook Time
20 mins
-
Total Time
2 hrs 50 mins
-
Servings
40 servings
-
Calories
120 kcal
-
Course
Side Dish
-
Cuisine
Middle Eastern
Renée's Sour Cream Twists
Description
Renée's Sour Cream Twists begin with flour cut with butter to create a crumbly base, into which beaten eggs flavored with vanilla extract and sour cream are incorporated. Activated yeast dissolved in lukewarm water with sugar is added to develop the dough's rise. Gentle mixing followed by careful kneading brings the dough together without overworking it, preserving a tender texture in the finished twists.
The finished dough yields a mildly sweet, creamy pastry with a tender crumb and slight tang from the sour cream. These twists can be shaped and baked until golden brown, making them suitable as breakfast treats or snacks alongside coffee or tea.
Attention to yeast activation is important—if the yeast does not foam after proofing, fresh yeast is recommended. Care should be taken not to over knead the dough to maintain its delicate texture.
Ingredients
- 3 1/2 cups flour
- 1 cup butter 2 sticks, or margarine
- 2 large egg beaten
- 1/2 cup sour cream
- 3 teaspoons vanilla extract divided; use liquid vanilla extract, not a thick syrup
- 1 package yeast
- 1 1/2 cups sugar
- canola oil or nonstick spray oil; to grease bowl
Instructions
- Pour flour into a large mixing bowl. Cut butter into the flour using a pastry cutter or two knives until the flour resembles coarse crumbs.
- Alternatively, you can pulse the flour and butter in a food processor until a crumbly texture forms. Do not over-process.
- Pour packet of yeast into a small bowl and cover with 1/2 cup lukewarm water (about 110 degrees). Stir in 1/2 tsp of sugar till yeast and sugar are dissolved. Set aside for 10 minutes to activate.
- While yeast is activating, stir vanilla into the 2 beaten eggs till combined. Add the eggs, vanilla, and sour cream to the crumbly flour mixture.
- Right about now the yeast should be activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired—go buy some fresh yeast!
- Add the foamy yeast water to the mixing bowl.
- Stir all ingredients in the mixing bowl until just combined, switching to kneading when the mixture becomes to thick to stir. Do not overwork the dough; knead just a few times until a rough dough ball forms.
- Grease a larger mixing bowl with oil. 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.
- Dust your rolling surface with 1/2 cup of the vanilla sugar. Take dough out of the refrigerator and place it on the sugared rolling surface.
- Roll out the dough into a rough 12x16 inch rectangle. If the dough sticks to your rolling pin, rub the pin with sugar periodically.
- Cut the rectangle lengthwise so there are 3 long, thin rectangles of dough. Cut each rectangle of dough into strips about 1 inch thick (each strip will be about 4 inches long).
- Dip each strip into the vanilla sugar so that both sides of the strips are evenly coated in sugar.
- Twist the sugar-coated strips two or three times each and pinch at the ends to taper. Place on ungreased cookie sheet.Bake in preheated oven for 20-30 minutes until golden brown and cooked through. Turn the tray halfway through baking to ensure even browning. The darker you let them brown, the crisper the cookies will be.
- Remove cookies from baking sheet immediately, otherwise the cookies will stick to the sheet. Place on a wire rack or plate to cool.
- These Sour Cream Twists go great with tea, coffee, or a glass of ice cold milk. Store in a sealed tin or Tupperware.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 46mg | 2% |
| Potassium | 22mg | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 175IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
