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German Sour Cream Twists Recipe

German Sour Cream Twists Recipe
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Prepare the ingredients before making German Sour Cream Twists in your home. Then, follow these steps below to serve German Sour Cream Twists for your family or friends.

Ingredients: German Sour Cream Twists

  • 1 pack (.25 ounce) active dry yeast
  • 1/4 cup warm water
  • 3 1/2 cup bleached all-purpose flour
  • 1 tsp salt
  • 1 cup butter sliced
  • 3/4 cup sour cream
  • 1 large egg
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1 cup white sugar, or add as needed

How to Make German Sour Cream Twists

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make German Sour Cream Twists in your home by yourself.

    Step 1
  • Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
  • Step 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.
  • Step 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).
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
  • Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
  • Step 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.
  • Step 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
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