German Sour Cream Twists
German Sour Cream Twists

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, german sour cream twists. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

German Sour Cream Twists is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. German Sour Cream Twists is something that I’ve loved my entire life.

Repeat with remaining sugar and dough. Immediately remove from pans to wire racks to cool. For icing, combine confectioners' sugar and cream.

To get started with this recipe, we have to first prepare a few ingredients. You can cook german sour cream twists using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make German Sour Cream Twists:
  1. Take 1 pack (.25 ounce) active dry yeast
  2. Get 1/4 cup warm water
  3. Take 3 1/2 cup bleached all-purpose flour
  4. Take 1 tsp salt
  5. Make ready 1 cup butter sliced
  6. Take 3/4 cup sour cream
  7. Get 1 large egg
  8. Make ready 2 large egg yolks
  9. Take 1 tsp vanilla extract
  10. Take 1 cup white sugar, or add as needed

Dissolve the yeast in warm water. Add eggs, sour cream and vanilla; mix well. In a small bowl, dissolve yeast in water. In a bowl, combine flour and salt.

Instructions to make German Sour Cream Twists:
  1. Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
  2. Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
  3. Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix).
  4. Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
  5. Preheat oven to 375°F (190 degrees C). Line several baking sheets with parchment paper. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle.
  6. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time.
  7. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
  8. Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
  9. Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks

Cut in butter and shortening until the mixture resembles coarse crumbs. Sift flour, salt and cut in butter. Stir flour mixture with sour creme, eggs, and vanilla. These German Sour Cream Twists Cookies are one of my favorite recipes. My grandmother used to make them and I remember fondly going over after school to help her make them.

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