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Cream and Sugar Twists Recipe

   
 

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     Cream and Sugar Twists

Category   Desserts - Breads
Sub Category   None
Servings   18

Ingredients
4 cups flour
1 tsp salt
1 cup margarine
1 package yeast
1/4 cup lukewarm water
1 egg
2 egg yolks
1 cup sour cream
1 tsp vanilla
 
2 tsp lemon juice
1/2 cup sugar (no more)
1 tsp cinnamon

Instructions
Combine flour and salt in a bowl. Cut in the margarine with a pastry blender or knives. Soak the yeast in the warm water adding 1 tsp of sugar, let sit until the yeast reaches the top of the coffee cup. Beat the eggs and yolks together until light. Combine with sour cream, yeast liquid, vanilla, lemon juice. Stir into the pastry base and mix thoroughly. Let rise covered in oven with the light on for 4 hours or covered over night on the counter. This dough has more the quality of pastry.
Measure the sugar and stir in the cinnamon, you may use all but should not use more. Sprinkle some of the sugar over some flour on floured bread board. Place dough on board and sprinkle some of the sugar mixture very lightly over dough. Roll out into 12 inch square. Fold the dough from each side to make 3 layers. Roll out again and repeat folding, using a little more of the sugar on the floured board and on the dough to prevent sticking. Mine was more like 3 inches wide and around 18 inches long
Cut into strips 1 inch wide. Twist each one 3 or 4 times. Place them on ungreased baking sheets, 2 inches apart. No additional rising is needed.
Bake at 375 degrees about 15-18 minutes until light and golden.
Serving Suggestions
yummy warm with peanut butter


Originally Submitted
8/3/2010





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