Best German Twists Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GERMAN TWISTS



German Twists image

This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found. This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. The rich yeast dough actually contains no sugar, but the sweetness and the layering results from well sugaring the dough and work surface, while rolling and folding it several times prior to cutting and shaping the cookies.

Provided by Eliserae

Categories     World Cuisine Recipes     European     German

Time 3h45m

Yield 24

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
¼ cup warm water
3 ½ cups bleached all-purpose flour
1 teaspoon salt
1 cup butter, sliced
¾ cup sour cream
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1 cup white sugar, or as needed

Steps:

  • Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
  • Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
  • Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
  • Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
  • Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
  • Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

Nutrition Facts : Calories 190.5 calories, Carbohydrate 22.8 g, Cholesterol 48.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 159.4 mg, Sugar 8.4 g

GERMAN SOUR CREAM TWISTS



German Sour Cream Twists image

A subtle sweetness makes these pretty glazed twists just the thing for breakfast, brunch or an afternoon tea. Or package up a few as a tasty gift for a friend. -Sally Gregg, Twinsburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3-1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup cold butter
1 large egg, room temperature
2 large egg yolks, room temperature
3/4 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
4 cups confectioners' sugar
1/3 cup half-and-half cream

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator., Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12x8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar; fold into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough., Bake at 375° until lightly browned, 15-20 minutes. Immediately remove from pans to wire racks to cool., For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists.

Nutrition Facts : Calories 292 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 125mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

GERMAN SOUR CREAM TWISTS



German Sour Cream Twists image

Make and share this German Sour Cream Twists recipe from Food.com.

Provided by Camerons

Categories     Yeast Breads

Time P1DT15m

Yield 10 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
1 egg
2 egg yolks
3/4 cup sour cream
1 teaspoon salt
1 dry yeast
1 teaspoon vanilla
1/2 cup butter
1/4 cup warm water
1/2 cup shortening

Steps:

  • Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add to teh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover with a damp cloth and refrigerate for at least 2 hours or overnight.
  • Roll out 1/2 the dough into an oblong 8.16". Mix 1 1/2 cup of sugar with 2 teaspoons of cinnamon and sprinkle 1/4 of it over the dough.
  • Fold 1/3 dough over the middle 1/3, then fold the other end over the middle. The dough is now 3 layers deep.
  • Roll our into an oblong again. Use some more of the cinnamon/sugar mixture in place of flour as you roll it out each time. Again sprinkle with some of the c/s mixture and fold in thirds again. This give it a layer effect when baked.
  • Cut into 1x4" strips. Place on greased cookie sheet as you give a twist to the ends. Press ends down.
  • Bake for 15 minutes at 375.
  • Serve warm.

NANA'S GERMAN SOUR CREAM TWISTS



NANA'S GERMAN SOUR CREAM TWISTS image

Categories     Cookies     Dessert     Bake     Christmas

Yield 2 dozen

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
1/4 cup warm water
3 1/2 cups bleached all-purpose flour
1 teaspoon salt
1/2 cup butter, sliced
1/2 cup shortening
3/4 cup sour cream
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1 cup white sugar (for sprinkling and board)

Steps:

  • Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps. Sift flour before measuring. Sift flour and salt together Cut in shortening & butter with pastry cutter until fat forms balls size of peas OR Place flour and salt into a food processor and pulse once or twice to combine. Scatter shortening and butter slices over flour and process until fat is thoroughly mixed into the flour, about 1 minute. Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl. Mix thoroughly with the hand, scrape dough down from sides of bowl into the center OR pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not over-mix). Remove dough from food processor or bowl and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight. The dough does not rise but becomes very cold and rather firm. Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper. Sprinkle work surface generously with sugar and roll out one of the dough disks into an 8x16 inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes. Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks. Repeat process with second dough disk.

Related Topics