Grandma Tat's Sour Cream Twists
Lindsay Vincoli
These are a Christmas eve and morning tradition in the Segbers Family. The BEST!
ingredients
- 1 cup sour cream
- 1 pkg. dry yeast
- 1/4 cup warm water (105°-115°)
- 2 Tbsp butter, softened
- 3 Tbsp granulated sugar
- 1 tsp. salt
- 1 egg
- 3 cups flour
- 2 Tbsp butter, softened
- 1/3 cup brown sugar (packed)
- 1 tsp cinnamon
- Frosting:
- 1 1/2 cup confectioners sugar
- 2 Tbsp butter, softened
- 1 1/2 tsp vanilla
- 1 to 2 Tbsp hot water
directions
- 1
Heat sour cream to lukewarm. Dissolve yeast in warm water. Stir in sour cream, yeast, 2 Tbsp butter, sugar, salt, egg and 1 cup of the flour. Beat until smooth. Mix in remaining flour until dough cleans side of bowl. Knead until smooth (about 10 minutes on lightly floured board.) Place in greased bowl. Cover and let rise until double (about 1 hour). Punch down and roll into rectangle 24x6 inches. Brush with 2 Tbsp butter. Mix brown sugar and cinnamon and sprinkle over lengthwise half of rectangle. Fold other half over surgared half. Cut in to twenty four 1 inch strips. Holding strip at each end, twist on baking sheet. Cover and let rise until double, about 1 hour. Bake at 375° for 12 to 15 minutes.
- 2
Mix together frosting ingredients until smooth.
- 3
While twists are still warm, frost with creamy glaze.
Source: Lindsay Vincoli
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