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Ingredients
1 Cup (2 sticks) salted butter, softened
3 1/2 Cups flour, spooned & leveled
1 Package rapid rise yeast
1 Cup sour cream
2 Large eggs
1/2 Teaspoon kosher salt
1 Teaspoon vanilla
About 1 1/4 cups white sugar, for rolling out dough, plus more if needed
About 1/2 cup white sugar, for rolling twists in
Instructions
In a large bowl or stand mixer, beat the butter until light and fluffy. Add the flour and beat well.
In another medium bowl, stir the yeast into the sour cream.
Beat in the eggs, salt, and vanilla.
Beat the sour cream mixture into the flour mixture until combined. The dough will be very sticky.
Cover the bowl and let chill in the fridge for 2 hours or overnight. It's easier to manage the dough when it's cold, and it gives the yeast a chance to develop.
Preheat your oven to 350�F and line several baking sheets with parchment paper.
Sprinkle a generous handful of the 1 1/4 cups sugar onto a work surface. I used a pastry cloth, or a silpat would work well too. If you roll out on the countertop you will need quite a bit of sugar since the dough is so sticky.
Scrape the dough on top of the sugar, sprinkle some more on top, and use your hands to pat it down. Roll it into a rectangle with a rolling pin.
Sprinkle the rolled dough with more sugar. Don't be stingy! Use a lot so that it doesn't stick, you may need more than the 1 1/4 cup called for.
Fold the dough in half, sprinkle the top with sugar, and roll out into another rectangle. Repeat this sugaring, folding, and rolling, process 3 to 4 times, until the sugar is gone.
The final time you roll the dough in a rectangle, sprinkle with sugar, then fold the dough in thirds like a business envelope (add sugar in between layers).
Roll into a long strip, about 4" to 5" x 22" to 24".
Use a pizza cutter to slice the dough into strips about 1/2" wide. Each strip should be about 1/2" x 4" to 5".
Use your fingers to twist each strip, then roll generously in 1/2 cup sugar. Place on the prepared baking sheets spaced about 2" apart.
Repeat with the remaining strips of dough.
Bake at 350�F for about 17 to 20 minutes or until lightly browned on the edges.
Makes 36 to 40 Twists
12/19/17 * * * * *