Sour Cream Twists
Makes 48 twists
3-3 / 4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
1 cup + 2 tablespoons sugar
Vanilla Glaze (recipe follows)
1 / 2 cup finely chopped almonds
In a large bowl, combine 1-1 / 4 cups flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla, and 1 /2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle; sprinkle with 3 tablespoons sugar. Fold ends of dough over center (like folding a letter). Repeat rolling, sprinkling with sugar, and folding procedure twice more. Roll dough to 12 x 6-inch rectangle. Cut into 24 strips, 6 inches long and 1 / 2-inch wide. Twist each strip 3 to 4 times; place on greased baking sheets. Repeat with remaining dough and sugar. Cover; let rise in warm, draft-free place for 30 minutes.
Bake at 375°F for 15 to 17 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Vanilla Glaze; sprinkle with chopped almonds.
Vanilla Glaze: In a small bowl, combine 2 cups powdered sugar, sifted; 3 to 4 tablespoons water, and 1 / 2 teaspoon vanilla extract. Stir until smooth.
Serving size : 1 twist (34 g)
Calories : 130; Total fat : 6 g; Saturated fat : 3 g;
Cholesterol : 20 mg; Sodium : 100 mg; Carbohydrates : 17 g; Dietary fiber : 0 g; Sugars : 9 g; otein : 2 g