Prep 20 mins
Cook 1 hr 30 mins
I make these anytime of the year, but was a tradition with my granddaughter that we take them to Easter Sunrise Service breakfast. Everyone loves them. If you don't overbake them, they are soft and tender and delicious with an icing. You'll make them again and again.
- 1 cup sour cream, heated to lukewarm and cooled
- 2 1⁄2 teaspoons dry yeast
- 1⁄4 cup warm water
- 2 tablespoons soft butter
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 3 cups flour
- 2 tablespoons additional soft butter
- 1⁄3 cup sugar
- 1 -1 1⁄2 teaspoon cinnamon
- 1 1⁄2 cups powdered sugar
- 2 tablespoons soft butter
- 1 1⁄2 teaspoons vanilla
- 1 -2 tablespoon hot water
- Heat sour cream to lukewarm and cool some.
- Mix yeast and 1/4 cup warm water to proof.
- Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
- Gradually add the other 2 cups flour--mixing well.
- Rise once till doubled.
- On a floured board roll into a 6"x24" rectangle.
- Brush with the second 2 tablespoons soft butter.
- Mix the filling together and spread over half of the rectangle.
- Fold over the other half of the dough--lengthwise.
- Cut 24 1" strips.
- Twist and place on a greased sheet.
- Let rise till doubled.
- Bake at 375 degrees for 12-15 minutes, but don't overbake.
- Remove from baking sheet and drizzle glaze over them.
What a great recipe! I have made this many, many times and every time I get the best compliments! I make these into mini twists that about finger length and they are great at parties - just the right size for carrying around. I am helping a friend with her mother's 80th birthday party later this month and will make these twists - some with sultanas, some with grated apple, some with chopped pecans and some just as the recipe states. Definitely a keeper! Thank you so much for posting.
We loved this recipe. I have made this twice already and this last time I made it my twists came out perfect. After spreading the cinnamon/sugar combo on the rectangle I folded the dough once as indicated in the recipe. I cut the strips and then I folded each strip in half again and twisted on both ends, gently pulling to stretch. I also only used 1 tsp of butter on top of the dough. Otherwise, followed as written. This time around I made an orange glaze to put on top of the baked twists. I mixed 2 cups of powdered sugar with 1/4 cup orange juice and added zest to the mixture. Loved the result. Thanks mini for sharing!
These are heavenly! I shared my freshly-baked batch with neighbors who loved them just as we did. I stopped at 2 3/4 cups flour and later formed fourteen extra-large twists which were baked on two cookie sheets. Next time I'll bake the twists on parchment paper to keep them very light on the bottom. Thank you for posting this wonderful recipe!