Orange Sour Cream Twists Recipe

1      Reviews by:    Jeffery Neel   Orange Sour Cream Twists Recipe uses yeast, sugar, flour, salt, butter, eggs, vanilla extract, orange rind, sour cream and sliced almonds to create these delicious twists which are sprinkle with orange sugar. Food Category:    Pies and Pastries Cuisine Origin:    Northeastern    Servings:24 Nutrition facts:130 calories7.1 grams fat Print Preview Rate This Recipe Prep Time:   5 Hours 50 Minutes Cook Time:   25 Minutes Total Time:   6 Hours 15 Minutes

INGREDIENTS

• 1 package active dry yeast
• 1/4 cup warm (105° to 115° F) water
• 1 tablespoon sugar
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup cold butter or margarine, diced
• 2 eggs, separated
• 1/2 teaspoon each vanilla extract and grated orange rind
• 1/2 cup sour cream
• 1/4 cup butter or margarine, melted
• 1/4 cup sliced almonds
• Confectioners' sugar
• For Orange Sugar:
• 1/2 cup sugar
• 1 tablespoon grated orange rind

DIRECTIONS

• Sprinkle yeast over the water in a medium bowl. Add sugar. Let stand until yeast is soft (about 5 minutes).
• In large bowl of electric mixer, stir together flour and salt. Using a pastry blender or two knives, cut in the 1/2 cup diced butter until mixture resembles coarse crumbs. To yeast mixture add egg yolks (reserve whites for glaze), vanilla, orange rind, and sour cream; beat until blended. Gradually add yeast mixture to flour mixture, mixing until flour is evenly moistened.
• Turn dough out onto a floured board or pastry cloth and knead just until smooth; shape dough into a flattened ball. Wrap dough in plastic wrap and refrigerate for 3 to 5 hours or until next day.
• Divide dough into two equal portions; wrap and return one portion to refrigerator while working with the first. Roll each out on a floured surface into a 12- by 18-inch rectangle. Brush with half of the 1/4 cup melted butter, then sprinkle with half of the Orange Sugar.
• Fold rectangle in half crosswise, making a 9- by 12-inch rectangle. Cut into 1- by 9-inch strips. Place one end of each strip on a greased baking sheet. Holding that end in place, twist from opposite end and form into a ring; moisten and pinch ends to seal.
• Cover rolls lightly with waxed paper and let stand until they look puffy (25 to 30 minutes).
• Preheat oven to 350° F. Beat the 2 reserved egg whites with 2 teaspoons water. Brush rolls lightly with egg white mixture. Sprinkle with almonds. Bake until rolls are golden brown (20 to 25 minutes). Transfer to wire racks. Sprinkle warm rolls lightly with confectioners' sugar.
• FOR ORANGE SUGAR: In a small bowl thoroughly combine sugar and orange rind, crushing orange rind with a spoon to release oils.

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