Keep some of these flaky twists stored in your freezer to serve in a pinch at breakfast, lunch or dinner. They’re delectable.
—LINDA WELCH NORTH PLATTE, NE
PREP: 40 MIN. + CHILLING • BAKE: 15 MIN. • MAKES: 4 DOZEN
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup cold butter
1/2 cup shortening
2 large eggs
1/2 cup sour cream
3 teaspoons vanilla extract, divided
1 1/2 cups sugar
1. Using a small bowl, dissolve the yeast in water. In a bowl, combine the flour and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight.
2. Combine the sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half of the dough into a 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds.
3. Give the dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough.
4. Bake at 375° for 12-14 minutes or until lightly browned. Immediately remove the twists from the pan and cool on wire racks.