|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Orange Sour Cream Twists
|
|
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.
|
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
|
|
1:
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.
|
|
|
|
2:
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.
|
|
|
|
3:
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.
|
|
|
|
4:
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.
|