Sugar twists

 
                                SUGAR TWISTS
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Yeast
      1/4   c            Warm water
    3 1/2   c            Flour
    1       t            Salt
      1/2   c            Butter
      1/2   c            Crisco
    2                    Eggs beaten
    1       t            Vanilla
      1/2   c            Sour cream, do not use lite
                         -sour cream it is not thick
                         Enough
                         Vanilla Sugar:
    2       ts           Vanilla
    1 1/2   c            Sugar (Can use lessor use
                         -left over sugar in
 
   something else.)
   
   Soften yeast in warm water, sift flour and salt in
   mixing bowl. Cut in butter and shortning 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.
   
   I tried the recipe using "lite" sour cream and it was
   too sticky. The dough should not need any flour
   because you are using the sugar to keep the dough from
   sticking to the board.
   
   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.
   
   Enjoy!  Emily Jorge
  
 
 
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