Sugar Twists

These sugar twists use a technique borrowed from puff pastry. Butter and shortening get cut into the flour in pea-sized pieces, then the dough gets rolled, folded, and turned multiple times with vanilla sugar between each fold. The result is flaky layers with caramelized sugar sandwiched between them.

Sour cream in the dough adds tang and tenderness that plain milk can’t match. It keeps the layers soft on the inside while the sugar on the outside crisps and caramelizes in the oven. Use full-fat sour cream only. Light versions have too much water and throw off the dough’s structure.

Chilling the dough for at least 2 hours (and up to 4 days) is critical. Cold butter stays in distinct pieces during rolling, which is what creates those visible layers. Warm dough just smooshes the butter into the flour and you lose the flakiness.

The vanilla sugar replaces flour as the rolling medium. You literally roll the dough out on a sugar-coated surface, which is why these taste like nothing else in the pastry world.

Kitchen Tips

• Keep the butter cold. If the dough warms up during rolling, put it back in the fridge for 15 minutes before continuing.
• Three to four folds is the right range. More creates thinner, crispier layers. Fewer gives you thicker, softer ones.
• Bake until lightly browned, not dark. The sugar burns quickly once it starts to color.
• Make the vanilla sugar by mixing vanilla extract into granulated sugar and rubbing it together with your fingers.

Variations

• Cinnamon sugar twists: Add ground cinnamon to the vanilla sugar for a warm, spiced version.
• Cream cheese dip: Serve with a sweetened cream cheese dip for an indulgent brunch treat.