Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, german sour cream twists. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
German Sour Cream Twists is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. German Sour Cream Twists is something which I have loved my whole life.
Add eggs, sour cream and vanilla; mix well. Place on greased cookie sheet as you give a twist to the ends. An old-fashioned, pastry-like treat that stands out in a crowd.
To begin with this recipe, we must first prepare a few components. You can cook german sour cream twists using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make German Sour Cream Twists:
- Take 1 pack (.25 ounce) active dry yeast
- Take 1/4 cup warm water
- Make ready 3 1/2 cup bleached all-purpose flour
- Take 1 tsp salt
- Prepare 1 cup butter sliced
- Take 3/4 cup sour cream
- Prepare 1 large egg
- Make ready 2 large egg yolks
- Get 1 tsp vanilla extract
- Make ready 1 cup white sugar, or add as needed
These German Sour Cream Twists Cookies are one of my favorite recipes. My grandmother used to make them and I remember fondly going over after school to help her make them. Twist each strip to create a spiral appearance. Pinch ends together place on cookie sheet.
Instructions to make German Sour Cream Twists:
- Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
- Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
- Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix).
- Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
- Preheat oven to 375°F (190 degrees C). Line several baking sheets with parchment paper. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle.
- Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time.
- Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
- Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
- Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks
A rich and tender sour cream cookie, raised with yeast, reveals delicate sugary layers as it bakes. This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. German Sour Cream Twists ~ Christmas Cookie from Germany made with yeast. I have always found it fun to try recipes that have come to us from across the Big Pond. This is my grandmother's recipe for German Sour Cream Twist Cookies.
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