My mom suggested that I make sour cream twists this holiday season. I didn’t realize quite how long they were going to take until I was half way into the recipe. The next time I make them I am going to make the dough the day before and then bake it the next day. They would be great to serve hot out of the oven on Christmas morning along side a spicy eggnog chai latte. If you want to make them for dessert I would serve 2 or 3 per person with a warm whipped cream cheese icing to dip them in.
Sour Cream Twists
recipe from my Mom
1 package of dry yeast
1/4 cup very warm water
4 cups sifted flour
1 cup butter (slightly melted but not hot)
1 cup sour cream (full fat)
2 eggs (slightly beaten)
1 tsp salt
1 tsp vanilla
1 cup sugar
1 tsp cinnamon
Preheat the oven to 375°F.
Sprinkle yeast into warm water, stir until dissolved.
Combine flour, butter, sour cream, eggs, salt, and vanilla in a large bowl.
Stir in dissolved yeast, beat in electric mixer until smooth.
Cover with a damp cloth and refrigerate at least 2 hours or up to 2 days.
Combine sugar and cinnamon, sprinkle on a board.
Fold over 3 times as you would a letter. Roll into strips 1×4 inch (or smaller) twist and roll in cinnamon sugar mix and place on parchment lined baking sheet.
Bake for 20 minutes or until golden brown.
Allow to fully cool and store in an airtight container for up to 2 days or in the freeze for up to 2 months.