Summary

Ingredients

• 70 ml water, warm
• 30 g yeast, fresh
• 1 teaspoon sugar
• 520 g flour
• 1 teaspoon salt
• 200 g butter
• 1 egg (s)
• 2 egg yolks
• 160 g sour cream
• 1 teaspoon vanilla extract
• 200 g suar
• powdered sugar

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Instructions

1. Mix the yeast with the warm water and the teaspoon of sugar in a small bowl and let it rest for 10 minutes.
2. Melt the butter and let it cool.
3. In another bowl, knead the flour, salt, butter, eggs, sour cream and vanilla extract and the yeast into a dough with the food processor or by hand. If the dough is still too sticky, add a little more flour.
4. Then cover the dough in a bowl and put it in the refrigerator for at least 2 hours.
5. After the resting phase, the dough is divided into 2 halves. Half of it goes back into the refrigerator.
6. Weigh out 50 g of sugar and sprinkle on the worktop. Place the dough on top of the sugar and roll out into a rectangle measuring 5040 cm. Sprinkle 4 tablespoons of sugar on the dough and then fold the dough 3 times. Then the dough is turned and rolled out again to the size 5040. Again sprinkled with 4 tablespoons of sugar and folded. Turned again and the process repeated. Then the dough is rolled out to the size 18 and cut into 2.5 cm wide strips.
7. The strips are turned and then put on a baking sheet lined with baking paper. Leave covered for 15 minutes. Preheat the oven to 180 degrees and bake the twists for about 14 minutes until they are golden brown.
8. Do the same with the second half of the dough.
9. If desired, you can either sprinkle them with powdered sugar or brush with icing sugar.