GERMAN SOUR CREAM TWISTS

German Sour Cream Twists image

A subtle sweetness makes these pretty glazed twists just the thing for breakfast, brunch or an afternoon tea. Or package up a few as a tasty gift for a friend. -Sally Gregg, Twinsburg, Ohio

Provided by Taste of Home

Time 1h

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3-1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup cold butter
1 large egg, room temperature
2 large egg yolks, room temperature
3/4 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
4 cups confectioners' sugar
1/3 cup half-and-half cream

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.

Nutrition Facts : Calories 292 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 125mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.