This is a great recipe for beginning bakers. They come out light and fluffy. If I can make them, so can you.
Bring to boil in large saucepan:
- 1 cup sour cream
Remove from heat. Stir in until well blended:
- 3 tbsp shortening
- 1/4 cup sugar
- 1/8 tsp baking soda
- 1 tsp salt
Cool to lukewarm. Add:
- 1 large unbeaten egg
- 1 package of dry yeast
Stir until yeast is dissolved. (At this point you could also throw in a dash of vanilla, almond, or orange extract, but I didn't and they were great. The sour cream alone gives them plenty of flavor.) Mix in with spoon:
- 3 cups sifted plain flour
Turn out onto a lightly floured board. Knead slightly a few seconds to form a smooth ball. Cover with a damp cloth and let stand five minutes to firm up. Meanwhile, in a small bowl mix:
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup finely chopped nuts (pecans work fine)
Roll dough 1/4 inch thick in a rectangle 6"×24". Spread the entire surface with
- 2 tbsp soft butter or margarine
Sprinkle half of the dough (the long way) with the sugar-cinnamon mixture. Bring the unsugared half of the dough over the sugared half, pressing the top surface lightly to seal in the sugar mixture. Cut in strips 1/2 to 1 inch.
Grease 2 cookie sheets. Take each strip of dough, give each end a half twist (in opposite directions of course), and place on the cookie sheets about 2" apart, pressing both ends firmly and flatly to the baking sheet. Cover with a damp cloth and let rise at 85° or so until very light, about 1 hour 15 minutes.
Bake 12-15 minutes at 375°. While baking, mix in another bowl:
- 1-2 tbsp milk
- 1/2 cup powdered sugar
to make a fairly thick icing. Drizzle over the twists.
Makes about 2 dozen.