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Sour Cream Twists

By Dorothy Bolla

My mom’s best friend was Dorothy and she actually married my mom’s cousin so Dorothy was both friend AND family, which was awesome. Dorothy always made sour cream twists. Even though Dorothy is no longer with us, I am sure she would be tickled to know that her son makes Sour Cream Twists with his grandchildren (pictured here). This is how the generations can be connected, even if there is no face-to-face physical connection!

Sour Cream Twists

1 cake of compressed yeast

(or 1 pkg dry yeast)

¼ cup lukewarm water

3 ½ c sifted flour

1 ½ teaspoon salt

½ c butter

½ cup shortening

2 beaten eggs

½ cup sour cream

1 tsp vanilla

1 ½ c. sugar

2 more tsp. vanilla

Soften compressed yeast in warm water (or substitute 1 pkg dry yeast softened in ¼ cup warm – not hot – water). Sift flour with salt; cut in butter and shortening. Blend in eggs, sour cream, 1 teaspoon vanilla, and yeast: mix well. Cover and chill for at least 2 hours. Dough may be stored in refrigerator up to 4 days and baked as needed.

Mix sugar and remaining vanilla. Sprinkle board with about ½ cup of the mixture. Roll out ½ of dough to a 16×8 rectangle; sprinkle with 1 Tablespoon more vanilla sugar.

Fold one end of dough over center. Fold opposite and over to make 3 layers. Turn ¼ way around and repeat rolling and folding twice; sprinkle board with additional vanilla sugar as needed. Roll out about ¼ inch thick. Cut into 4×1 inch strips. Twist each strip 2 or 3 times. Place on ungreased baking sheets. Repeat entire process with remaining dough. Bake in 375 degree oven for 15-20 minutes until light golden brown. Makes about 5 dozen twists.

Additional advice:

  •  The colder the dough the better.  Refrigerate again if it gets too warm and hard to work. This works very well to make the dough one day and bake it the next.
  • Remove from pan immediately. Otherwise they harden and stick.
  • Use a clean pan for each batch to avoid caramelized or burnt sugar.
  • Baking parchment works wonderfully to avoid these last two problems and makes clean up a breeze.
  • Recipe cannot be doubled. Make two separate batches if needed. This was a comment by Dorothy.  I think it was more a problem trying to mix the extra volume thoroughly by hand.  A heavy duty KitchenAid mixer with dough hook handles a double batch fine.  Keep kneading until dough is smooth and pulls cleanly from the sides of the bowl.
  • This is a sensitive recipe.  Many factors can affect the outcome.  The age of the yeast, temperature, amount of time rising or rolling, all can vary the result.
  • Extra sugar and vanilla can help.  For a different effect during the last rolling use raw sugar or large crystal sugar on top.  Or add coloring for the holidays.
  • Finely chopped nuts could be included in some layers but I feel it takes away from the vanilla flavor.

The photo here is from their cooking adventure this year. Grandpa explains, “Not as nice as they can be but the ends show the layering. The girls had fun but were having trouble getting the twist correctly.”