Description
These Cinnamon Sugar Sour Cream Twists are a absolutely delicious and an easy patry recipe, perfect for beginners!
Ingredients
Scale
- 1 (1/4 oz) package Active Dry Yeast
- 1/4 cup warm water (110°F – 115°F)
- 3 cups all-purpose flour, plus more for rolling
- 1 cup cold butter, cubed
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 3/4 cup light brown sugar
- 1 tablespoon ground cinnamon
Instructions
- In a small bowl stir together the yeast and warm water. Set aside to allow yeast to dissolve and bloom (about 5 minutes).
- Place 3 cups of flour into a large bowl. Using a pastry blender, or fork, cut the butter into flour until combined and the mixture resembles coarse crumbs. Add in the eggs, sour cream, vanilla, and yeast mixture. Stir until a thick, sticky dough forms.
- Cover the bowl airtight and refrigerate overnight. (*see note)
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl combine brown sugar and cinnamon. Set aside.
- Dust a clean counter with flour. Divide dough in half and place half of the dough back in the refrigerator.
- Roll half of the dough into a 12×8-inch rectangle. Brush with melted butter and sprinkle lightly with 1 1/2 tablespoons of cinnamon sugar. Fold the rectangle into thirds.
- Give dough a quarter turn and roll it out again to a 12×8- inch rectangle. Brush with more butter and sprinkle with more cinnamon sugar. Fold it into thirds again. Give another quarter turn and repeat the process one more time.
- Using a knife or pizza cutter, cut dough in half lengthwise, then cut into 4, 1- inch strips. Twist each strip and then place on the prepared baking sheet.
- Bake at 375°F for 14-15 minutes, or until lightly browned. Cool completely. Repeat with remaining dough.
Notes
*Instead of an overnight rise, you can loosely cover the bowl with a clean towel and place in a warm place to rise for 1 -2 hours
Store airtight for up to 5 days at room temperature
