|German Sour Cream Twists|
Was my mother German? No. Where did the recipe come from? No clue. And, unfortunately, I have no family left to ask.
I have made the best modifications I could because most of her old recipes had very little details. In fact, I have a Peanut Brittle recipe of hers that says "remove from fire." LOL
Wish I could make these for you, but here is the recipe. Let me know if you have any information to share about them.
German Sour Cream Twists
3 1/2 cups flour
1 tsp salt
1 cup shortening
1 cake yeast, * see tip
1 cup soured cream, * see tip
1 tsp vanilla
1 cup sugar, divided
1. Cut shortening into salt and flour.
2. Add yeast, soured cream, well-beaten eggs, and vanilla. Stir.
3. Then mix with hands.
|Half of the dough|
4. Cover bowl with damp cloth and set in fridge for 1/2 hour to 1 hour. (This was not specific in my mother's recipe.)
5. Take out half of dough and 1/2 cup sugar. Sprinkle rolling surface and dough with some of sugar.
6. Roll dough into a 8 x 16 inch oblong. (I use a ruler for this.)
|8 x 16 inch dough|
7. Fold 2 ends into center allowing one end to overlap the other. Turn.
|Turn and roll the other way|
8. Sprinkle with more sugar and roll, fold, and turn again. Repeat 3 times. (If you run out of 1/2 cup of sugar, you can add more.)
|You can see all the layers|
9. The last time, sprinkle with sugar, roll 1/4 inch thick and cut into 1 x 4 inch strips. (I still roll to 8 x 16 because it is easy for marking and cutting.
|I use a ruler to measure and cut|
11. Repeat with other half of dough.
12. Bake 375 degrees for about 15 minutes.
TipsOne yeast cake equals 2 1/4 tsp active dry yeast
This is not sour cream you buy in the store today but whipping cream that has soured. If you don't have any, you can make it instantly by mixing 1 cup heavy whipping cream, 1 teaspoon lemon juice, and 1/4 teaspoon salt. You can also try Creme Fraiche (french cultured cream) as a substitute.
|Can you see all the sugary layers?|
Cindy A. Christiansen
Sweet Romance, Humor, Suspense...and Dogs!
Fly into a good book at: http://www.dragonflyromance.com