↞ recipe box start page
Category: German Desserts, Breads
Prep Time: Cook Time: Total Time:
1 (1/4-ounce) package active dry yeast
1/4 cup warm water (110F to 115F)
3 1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup cold butter
1 egg
2 egg yolks
3/4 cup sour cream
2 teaspoons vanilla extract
Coarse salt
3/4 cup granulated sugar
3/4 cup turbinado sugar
4 cups powdered sugar
1/3 cup half-and-half
Instructions
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 egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate at least 2 hours. Place 3 ungreased baking sheets in the refrigerator.
Preheat oven to 375 degrees F.
Combine granulated sugar and turbinado sugar. Sprinkle 1/2 cup of the sugars over a clean work surface. Place half the dough on top of sugared surface and roll into an 8 x 12-inch rectangle. (Refrigerate remaining dough until ready to use.) Sprinkle with 4 teaspoons of the sugars and a bit of coarse salt; fold into thirds.
Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into an 8 x 12-inch rectangle. Cut into 12 (1-inch wide) strips; twist. Place on chilled baking sheets.
Repeat with remaining sugars and dough.
Bake 15 to 20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool.
For icing, combine powdered sugar and cream. Dip twists into icing or drizzle icing over twists.
Orange Variation: Add 2 teaspoons finely grated orange rind to the dough with the vanilla. Use 1/3 cup orange juice concentrate and 1 tablespoon lemon juice in place of the cream in the glaze.
Makes 24 twists.
view more member recipes
German Sour Cream Twists
Category: German Desserts, Breads
Prep Time: Cook Time: Total Time:
1 (1/4-ounce) package active dry yeast
1/4 cup warm water (110F to 115F)
3 1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup cold butter
1 egg
2 egg yolks
3/4 cup sour cream
2 teaspoons vanilla extract
Coarse salt
3/4 cup granulated sugar
3/4 cup turbinado sugar
4 cups powdered sugar
1/3 cup half-and-half
Instructions
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 egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate at least 2 hours. Place 3 ungreased baking sheets in the refrigerator.
Preheat oven to 375 degrees F.
Combine granulated sugar and turbinado sugar. Sprinkle 1/2 cup of the sugars over a clean work surface. Place half the dough on top of sugared surface and roll into an 8 x 12-inch rectangle. (Refrigerate remaining dough until ready to use.) Sprinkle with 4 teaspoons of the sugars and a bit of coarse salt; fold into thirds.
Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into an 8 x 12-inch rectangle. Cut into 12 (1-inch wide) strips; twist. Place on chilled baking sheets.
Repeat with remaining sugars and dough.
Bake 15 to 20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool.
For icing, combine powdered sugar and cream. Dip twists into icing or drizzle icing over twists.
Orange Variation: Add 2 teaspoons finely grated orange rind to the dough with the vanilla. Use 1/3 cup orange juice concentrate and 1 tablespoon lemon juice in place of the cream in the glaze.
Makes 24 twists.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
German Potato Salad With Sour Cream
by sgre52160
6 medium potatoes boiled in skins 1/4 cup white wine vinegar 2 tsp sugar 1 tsp salt 1/4 tsp pepper and dry mustard powder 1 pint sour cream 1 cup peeled and thinly sliced cucumber Hungarian pap
by sgre52160
6 medium potatoes boiled in skins 1/4 cup white wine vinegar 2 tsp sugar 1 tsp salt 1/4 tsp pepper and dry mustard powder 1 pint sour cream 1 cup peeled and thinly sliced cucumber Hungarian pap
German Chocolate Cream Pie
by sgre52160
Crust 12 pecan shortbread cookies, broken into pieces 4 Nature Valley pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup) 1/3 cup butter, melted Chocolate Filling
by sgre52160
Crust 12 pecan shortbread cookies, broken into pieces 4 Nature Valley pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup) 1/3 cup butter, melted Chocolate Filling
German Chocolate Ice Cream Cake
by sgre52160
1 3/4 cups all purpose flour 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup oil 1/2 cup packed bro
by sgre52160
1 3/4 cups all purpose flour 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup oil 1/2 cup packed bro
Frozen German Chocolate Cream Pie
by sgre52160
1 (4 oz) pkg German sweet chocolate 1/3 cup milk 1 (3 oz) pkg cream cheese, room temperature 2 tbsp sugar 1 (8 oz) carton frozen whipped topping, thawed 1 graham cracker crust Melt chocolate a
by sgre52160
1 (4 oz) pkg German sweet chocolate 1/3 cup milk 1 (3 oz) pkg cream cheese, room temperature 2 tbsp sugar 1 (8 oz) carton frozen whipped topping, thawed 1 graham cracker crust Melt chocolate a
German Chocolate Cream Cheese Bars
by sgre52160
1 box German chocolate cake mix 1 egg 1/3 cup flaked coconut 1/3 cup butter, melted 1 (8 oz) pkg cream cheese 1 (16 oz) box confectioners sugar 3 egg whites 1 tsp coconut extract and vanilla ex
by sgre52160
1 box German chocolate cake mix 1 egg 1/3 cup flaked coconut 1/3 cup butter, melted 1 (8 oz) pkg cream cheese 1 (16 oz) box confectioners sugar 3 egg whites 1 tsp coconut extract and vanilla ex
view more member recipes
related CDKitchen recipes
Creamy Papaya Soup
German Chocolate Pound Cake
Lighter Upside-Down German Chocolate Cake
Schmandheringsalat (German Herring Salad)
Recipe Quick Jump