Recipe of Quick German Sour Cream Twists
Hello, I am Brenda. Today, I'm gonna show you how to prepare german sour cream twists recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I'm gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
German Sour Cream Twists Recipe
German Sour Cream Twists is one of the most popular of recent trending foods in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions every day. They're nice and they look fantastic. German Sour Cream Twists is something that I've loved my whole life.
German Sour Cream Twists is one of the most popular of recent trending meals on earth. It's simple, it is fast, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. German Sour Cream Twists is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have german sour cream twists using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make German Sour Cream Twists:
- Get 1 pack (.25 ounce) of active dry yeast.
- Get 1/4 cup of warm water.
- Prepare 3 1/2 cup of bleached all-purpose flour.
- Prepare 1 tsp of salt.
- Take 1 cup of butter sliced.
- Take 3/4 cup of sour cream.
- Take 1 large of egg.
- Get 2 large of egg yolks.
- Take 1 tsp of vanilla extract.
- Take 1 cup of white sugar, or add as needed.
Instructions to make German Sour Cream Twists:
- Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps..
- 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..
- 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)..
- 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..
- 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..
- 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..
- Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk..
- 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..
- 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.
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