German Twists
Description
German twists are rich, tender sour cream cookies, leavened with yeast, with delicate, sugary layers as they bake. This recipe uses the food processor.
Ingredients
•
1 (1/4 ounce) package active dry yeast
•
1/4 cup warm water
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3 1/2 cups bleached all-purpose flour
•
1 teaspoon salt
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1 cup butter, sliced
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3/4 cup sour cream
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2 large egg yolks
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1 large egg
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1 teaspoon vanilla extract
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1 cup white sugar, or as needed
Directions
1
Sprinkle yeast over warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2
Meanwhile, combine flour and salt in the bowl of a food processor; pulse once or twice to combine. Scatter butter over flour; process until butter is thoroughly mixed into flour mixture, about 1 minute.
3
Whisk yeast mixture, sour cream, egg yolks, egg, and vanilla extract together in a bowl; pour into food processor. Pulse several times just until dough starts to hold together and cleans the sides of the bowl (do not overmix). Transfer dough to a work surface; divide in half. Form each dough half into a thick disk; wrap in plastic wrap and refrigerate at least 2 hours to overnight.
4
Preheat the oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
5
Sprinkle a work surface generously with sugar. Roll out 1 dough disk into an 8x16-inch rectangle; sprinkle dough generously with sugar. Fold dough over in thirds, letter-style. Repeat rolling, sugaring, and folding two more times. Roll out dough into a 4x14-inch rectangle, about ¼-inch thick. Repeat process with second dough disk.
6
Cut strips from short sides of dough rectangles about ½- to ¾-inch wide. Place strips onto the prepared baking sheets, twisting and slightly stretching strips or form into horseshoe shapes.
7
Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Cool cookies on baking sheets for about 5 minutes before transferring to wire racks to cool completely.