Madison went through my stash of recipes
last Friday. When she was finished she had a list of
things to bake, much longer then my eyes could believe.
On the top of the list was Sour cream Twists.
She claimed she didn’t remember me ever baking them before.
I know I have, but it may have been many years ago.
They make a good breakfast food,
or a snack with coffee any time.
Sour Cream Twists
1 C. Sour cream
-heat until almost boiling.
remove from heat and add
3 TBS soft Butter
3 TBS Sugar
1/8 tsp Soda
1 tsp Salt
-mix well and cool to lukewarm.
Add and beat well.
1 TBS yeast
1/2 C. warm water.
1 tsp Sugar
Mix yeast and sugar in water and let stand a few minutes.
Combine with the sour cream mixture.
3 C flour.
Mix well and let stand for 5 minutes.
2/3 C Brown Sugar
2 tsp cinnamon
-mix together and set aside
2 TBS melted butter
Divide the dough in half,
and roll out about 6-8 inches wide.
Spread melted butter on the top half of the dough
and sprinkle with the cinnamon sugar mixture.
Fold the bottom half over the top and
seal around the edges.
Cut into strips and twist them twice.
Place on a greased pan and cover.
Let the twists rise to double.
Bake at 350* for 12-15 min.
*I’m not sure why, but my dough was too sticky
and I ended up adding an extra cup of flour.
Next time I’m considering cutting back
on the amount of water I use since
I found another recipe that only used 1/4 C water.
I also double this recipe because 1 batch just
doesn’t go very far here.
(if you choose)
1 C Butter – melt
2 C Brown Sugar
– add and bring to boil
1/2 C milk
-add and bring to boil again.
Remove from heat and add:
4 C Powdered Sugar