Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/4 c Warm water
3 1/2 c Flour
1 t Salt
1/2 c Butter
1/2 c Crisco
2 Eggs beaten
1 t Vanilla
1/2 c Sour cream, do not use lite
-sour cream it is not thick
Enough
Vanilla Sugar:
2 ts Vanilla
1 1/2 c Sugar (Can use lessor use
-left over sugar in
something else.)
Soften yeast in warm water, sift flour and salt in
mixing bowl. Cut in butter and shortning until size of
peas. Blend eggs, sour cream, 1 tsp vanilla, yeast
and water together. Add to dry mixture gently so that
you keep the butter in little chunks.
Chill, wrapped in plastic wrap for two hours or up to
4 days.
Divide into two balls. For each ball,roll out into a
6 x 12 inch rectangle. Sprinkle with some of the
vanilla sugar, fold in thirds, turn. Do this three or
four times.Roll out one more time and cut into 12
equal strips 1 X 6 inches. Twist, roll in vanilla
sugar and put on cookie sheet. Do the second ball or
save it for another day. The recipe makes about 24
twists.
I tried the recipe using "lite" sour cream and it was
too sticky. The dough should not need any flour
because you are using the sugar to keep the dough from
sticking to the board.
Bake at 375 for 15 to 20 min.These should be lightly
browned, do not overcook. You will notice that there
are little layers of dough with sugar in between.
