Best 4 Evelyns Sour Cream Twists Recipes

EVELYN'S SOUR CREAM TWISTS

Steps:

• In a small bowl, dissolve yeast in water. In a bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight. , Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. 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. Immediately remove from pan and cool on wire racks.

SOUR CREAM TWISTS RECIPE - (4.5/5)

Steps:

• 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. Sprinkle both sides of each rectangle with one-eighth of the granulated sugar. Fold each rectangle into a 10 × 4-inch rectangle. 4 Repeat the process (rolling the dough, sprinkling with sugar and folding in thirds) three times, using remaining sugar. 5 Preheat the oven to 350ºF. Lightly grease baking sheets. 6 Cut each rectangle into 12 (4-inch-long) strips. Shape into twists. Arrange on prepared baking sheets. Bake until lightly browned, about 20 to 25 minutes. Transfer to wire racks to cool.

GERMAN SOUR CREAM TWISTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator., Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12x8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar; fold into thirds. , 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. Immediately remove from pans to wire racks to cool., For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists.

EVELYN'S SOUR CREAM TWISTS

Steps:

• In a small bowl, dissolve yeast in water; let stand for 5 minutes. In a mixing bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12-in.x 8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12-in. x 8-in. rectangle. Cut into 4-in. x 1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Immediately remove from pan and cool on wire racks.