Renes Sour Cream Twists
These Renes Sour Cream Twists are irresistibly tender and buttery, perfect for brunch or a sweet snack with a hint of vanilla and tangy sour cream.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Rolling Pin
- Baking Sheet
- Whisk
- Silicone spatula
Ingredients
- 3 ½ cups flour
- 1 cup butter or margarine 2 sticks
- 2 large eggs beaten
- ½ cup sour cream
- 3 teaspoons vanilla extract divided
- 1 package yeast
- 1 ½ cups sugar
- Canola or nonstick spray oil for greasing the bowl
Instructions
- Start by dissolving the yeast in a small bowl with a tablespoon of warm water. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the beaten eggs, sour cream, and 2 teaspoons of vanilla extract to the butter and sugar mixture. Mix well.
- In another bowl, combine the flour and the activated yeast mixture.
- Gradually add the flour and yeast mixture to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Turn the dough out onto a floured surface and knead gently for about 5 minutes until smooth.
- Form the dough into a ball, place it in a greased bowl, and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 350°F (175°C). Punch down the dough and divide it into two equal portions.
- Roll each portion into a rectangle about ¼-inch thick. Cut the dough into strips about 1 inch wide. Twist each strip and place them on a lined baking sheet.
- Brush the tops of the twists with a mixture of the remaining 1 teaspoon of vanilla extract and a little melted butter for extra flavor.
- Bake for 15-20 minutes, or until golden brown.
- Once out of the oven, let the twists cool on a wire rack. Serve warm or at room temperature.
Notes
- Store twists in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freeze individual twists wrapped in plastic wrap and stored in a freezer bag for up to 3 months.
- Reheat twists in a preheated oven at 350°F (175°C) for 5-10 minutes for best results.
- Use all-purpose flour if bread flour is unavailable; it still yields tender twists.
- For a dairy-free version, substitute dairy-free margarine and plant-based sour cream.