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Sunday, March 14, 2010

Sour Cream Twists

Soft, cinnamony, delicious creations that melt in your mouth!  These are soo fabulous served warm with a cup of coffee!  They are very light in comparison with a cinnamon roll dough.


I thought a pink glaze would look pretty so I added a tiny bit of Wilton's Gel Coloring in Rose Petal to create the pink.



The recipe says to drizzle on glaze when twists are warm. I did just that and the glaze sorts of melts on as you see above.



I wanted a more pronounced pink glaze look, so I drizzled the rest of the twists when they were cooled.



This is a double batch. 



Place a few on a plate, pour a cup of coffee and sit down for a break!



SOUR CREAM TWISTS



2  cups sour cream
2 pkgs. dry yeast (or 4 1/2 tsp.)
1/2 cup warm water
6 T. sugar
1/4 tsp. baking soda
1/4 cup butter, softened
2 tsp. salt
2 eggs
6 cups flour


Heat sour cream to lukewarm.  Dissolve yeast in warm water with sugar.  Stir in sour cream, butter, salt, soda, beaten eggs, and 2 cups flour.  Beat well.  Add the rest of the flour; dough should be sticky.  Turn dough onto floured board, knead 5-10 minutes.  Place dough in greased bowl, grease top of dough.  Cover and let rise until doubled; at least one hour.  Divide dough in half.  Roll each piece of dough into an oblong shape approximately 8" wide.  Spread with 1/4 cup butter, 2/3 cup white sugar, and sprinkle with cinnamon.  Fold each section of dough in half and cut into 1" strips.  Twist each strip as you place it on a large greased cookie sheet.  This recipe will make two pans.  Cover twists and let rise until light; about one hour.  Bake for 12-15 minutes at 375 degrees and frost while warm.

GLAZE TOPPING

3 cups powdered sugar
3 tsp. vanilla extract
1/4 cup butter, softened
3-4 T. hot water

Beat well and frost twists. Top immediately with nuts or sprinkles.


In case you haven't noticed, I LOVE working with yeast!  (Thanks Mom for taking the time to teach me!)  But I know not everyone does.  Post me a comment if you would like me to do a detailed tutorial on making successful yeast doughs!


4 comments:

  1. these look so good!Cant wait till I have the time to do some baking

    ReplyDelete
  2. I was just talking with my kids about sour cream twists. They were a little leary about sour cream in a sweet roll:) I remember them being so delicious when I was a kid. Is the sour cream normal sour cream like you'd use on a baked potato, or "sour" cream? . . . if that makes sense!!! Elva

    ReplyDelete
  3. Elva--
    It is the kind of sour cream you would put on a baked potato! Funny, I never thought of "sour" cream! Yes, it may sound funny to put sour cream in a bread dough, but it makes a wonderfully light dough! Try them, I bet your kids will love them! Happy baking!

    ReplyDelete
  4. I think back when my mom and the older ladies made them that it was really "sour" cream that they used. There was alot around then when more people had milk cows. I think I will be making them soon:) Elva

    ReplyDelete

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