Swedish Sour Cream Twists (Layered Yeast Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 1/2 cups Flour
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla
  • 1 3/4 cups White sugar
  • 1 package Yeast

• Dairy

  • 1 cup Butter, salted
  • 1 cup Sour cream, full-fat

Found on thefoodcharlatan.com

Ingredients

• 1 cup (2 sticks) salted butter, softened
• 3 and 1/2 cups flour, spooned and leveled
• 1 package (scant tablespoon) yeast
• 1 cup full-fat sour cream
• 2 large eggs
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla
• about 1 and 1/4 cups white sugar, for rolling out dough, plus more
• about 1/2 cup white sugar, for rolling twists in

Directions

• In a large bowl or stand mixer, beat the butter until light and fluffy. Add the flour and beat well.
• In another medium bowl, stir the yeast into the sour cream.
• Beat in the eggs, salt, and vanilla.
• Beat the sour cream mixture into the flour mixture until combined. The dough will be very sticky.
• Cover the bowl and let chill in the fridge for 2 hours or overnight. Its easier to manage the dough when its cold, and it gives the yeast a chance to develop.
• Preheat your oven to 350 degrees F. Line a few baking sheets with silpats or parchment paper.
• Sprinkle a generous handful of the 1 and 1/4 cups sugar onto a work surface. I used a pastry cloth, or a silpat would work well too. If you roll out on the countertop you will need quite a bit of sugar since the dough is so sticky.
• Scrape the dough on top of the sugar, sprinkle some more on top, and use your hands to pat it down. Roll it into a rectangle with a rolling pin. See photos.
• Sprinkle the rolled dough with more sugar. Dont be stingy! Use a lot so that it doesnt stick, you may need more than the 1 and 1/4 cup called for.
• Fold the dough in half, sprinkle the top with sugar, and roll out into another rectangle. Repeat this sugaring, folding, and rolling, process 3-4 times, until the sugar is gone.
• The final time you roll the dough in a rectangle, sprinkle with sugar, then fold the dough in thirds like a business envelope (add sugar in between layers).
• Roll into a long strip, about 4-5 inches by 22-24 inches. See photos.
• Use a pizza cutter to slice the dough into strips about 1/2 inch wide. (Each strip should be about 1/2 inch by 4-5 inches).
• Use your fingers to twist each strip, then roll generously in 1/2 cup sugar. Place on the prepared baking sheets spaced about 2 inches apart.
• Repeat with the remaining strips of dough.
• Bake at 350 for about 17-20 minutes or until lightly browned on the edges. If you think you will like them extra crispy for coffee-dipping, leave them in a couple minutes longer.
• The recipe makes 36-40 twists, depending on how you long you made the twists.
• Serve with hot chocolate! Its so good!!

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