Sugared Twists

Name: Sugared Twists
Ingredients: 3-1/2 cups all-purpose flour; 2 tablespoons plus 1 cup sugar, divided; 1 teaspoon salt; 1/2 cup cold butter, cubed; 1/2 cup shortening; 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 2 large eggs, lightly beaten; 1/2 cup sour cream; 2-1/2 teaspoons vanilla extract, divided; Red and green or multicolored nonpareils

11 ingredients

5 steps

Ingredients

3-1/2 cups all-purpose flour
2 tablespoons plus 1 cup sugar, divided
1 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup shortening
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs, lightly beaten
1/2 cup sour cream
2-1/2 teaspoons vanilla extract, divided
Red and green or multicolored nonpareils

Directions

1

In a large bowl, combine the flour, 2 tablespoons sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs.
2

In a small bowl, dissolve yeast in warm water. Add the eggs, sour cream and 1 teaspoon vanilla. Stir into flour mixture; beat until smooth. Cover and refrigerate overnight.
3

Punch dough down; divide in half. Combine remaining sugar and vanilla; sprinkle some over work surface. Roll each portion of dough into a 15x5-in. rectangle. Fold in thirds; sprinkle with additional sugar mixture. Repeat rolling and folding twice.
4

Cut into 5x1-in. strips. Sprinkle with nonpareils; press down lightly. Twist and place on greased
5

. Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool.