Sugar Twists
Yield
24 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sour cream
do not use light |
|
| Vanilla sugar | |||
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
sugar
can use less |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sour cream
do not use light |
|
| Vanilla sugar | |||
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
sugar
can use less |
|
Directions
Soften yeast in warm water, sift flour and salt in mixing bowl.
Cut in butter and shortning until size of peas.
Blend eggs, sour cream, 1 teaspoon vanilla, yeast and water together.
Add to dry mixture gently so that you keep the butter in little chunks.
Chill, wrapped in plastic wrap for two hours or up to 4 days.
Divide into two balls.
For each ball, roll out into a 6 x 12 inch rectangle.
Sprinkle with some of the vanilla sugar, fold in thirds, turn.
Do this three or four times.
Roll out one more time and cut into 12 equal strips 1 x 6 inches.
Twist, roll in vanilla sugar and put on cookie sheet.
Do the second ball or save it for another day.
The dough should not need any flour because you are using the sugar to keep the dough from sticking to the board.
Bake at 375℉ (190℃) F for 15 to 20 min.
These should be lightly browned, do not overcook.
You will notice that there are little layers of dough with sugar in between.
