Sour Cream Twists From Manna to Mousse


1 tsp. instant dry yeast
1/4 cup warm water
4 cups all-purpose flour
1/3 sugar
1 cup unsalted butter
1 cup sour cream
2 eggs
1 tsp. salt
2 tsp. pure vanilla extract

Rolling Mixture
1 cup sugar
1 tsp. cinnamon

In a mixing bowl, whisk yeast and water together and let stand a few minutes. Add in most of flour, sugar, butter, sour cream, eggs, salt, and vanilla. Work to make a soft dough, adding in more flour if required. Cover and refrigerate overnight.

Next day, roll out dough to a 15-by-18-inch rectangle, using sugar to roll on. Keep replenishing work surface with sugar. Roll dough like a letter, into three (as if you are about to mail it in an envelope). Then roll again, into a rectangle of 1⁄2-inch thickness, using more sugar as required. Dust with cinnamon.

Cut into 1-by-4-inch strips and twist each one. Place on a parchment paper lined baking sheet. Preheat oven to 375 degrees. Bake (twists will rise a bit as oven is preheating) until nicely browned, about 18-25 minutes.
(Louise Fiszer)