Sugar Twists
1 pk Yeast
1/4 c Warm water
3 1/2 c Flour
1 ts Salt
1/2 c Butter
1/2 c Crisco
2 Eggs beaten
1 ts Vanilla
1/2 c Sour cream
Vanilla Sugar:
2 ts Vanilla
1 1/2 c Sugar
Soften yeast in warm water, sift flour and salt in mixing bowl. Cut in butter
and shortening until size of peas. Blend eggs, sour cream, 1 tsp vanilla, yeast
and water together. Add to dry mixture gently so that you keep the butter in
little chunks.
Chill, wrapped in plastic wrap for two hours or up to 4 days. Divide into two
balls. For each ball, roll out into a 6 x 12 inch rectangle. Sprinkle with some
of the vanilla sugar, fold in thirds, turn. Do this three or four times. Roll
out one more time and cut into 12 equal strips 1 X 6 inches. Twist, roll in
vanilla sugar and put on cookie sheet. Do the second ball or save it for another
day.
The recipe makes about 24 twists.
Bake at 375 for 15 to 20 min. These should be lightly browned, do not overcook.
You will notice that there are little layers of dough with sugar in between.
24 servings
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