You are here: Home » Recipes » German Sour Cream Twists German Sour Cream Twists Recipe by RelishKitchen Tested Yield 2 dozen Prep 45 minutes Cook 12 minutes These sweet treats are perfect for breakfast or for a snack. PrintEmail Ingredients 1 -- (1/4-ounce) package active dry yeast1/4 cup warm water (110F to 115F)3 1/2 cups all-purpose flour1 teaspoon salt2/3 cup shortening1/3 cup cold butter1 -- egg2 -- egg yolks3/4 cup sour cream2 teaspoons vanilla extract -- Coarse salt3/4 cup granulated sugar3/4 cup turbinado sugar4 cups powdered sugar1/3 cup half-and-half Instructions In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate at least 2 hours. Place 3 ungreased baking sheets in the refrigerator. Preheat oven to 375F. Combine granulated sugar and turbinado sugar. Sprinkle 1/2 cup of the sugars over a clean work surface. Place half the dough on top of sugared surface and roll into an 8 x 12-inch rectangle. (Refrigerate remaining dough until ready to use.) Sprinkle with 4 teaspoons of the sugars and a bit of coarse salt; fold into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into an 8 x 12-inch rectangle. Cut into 12 (1-inch wide) strips; twist. Place on chilled baking sheets. Repeat with remaining sugars and dough. Bake 15 to 20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool. For icing, combine powdered sugar and cream. Dip twists into icing or drizzle icing over twists. Orange Variation: Add 2 teaspoons finely grated orange rind to the dough with the vanilla. Use 1/3 cup orange juice concentrate and 1 tablespoon lemon juice in place of the cream in the glaze.