German Twists

Ingredients

• 1 package active dry yeast , .25 ounce
• 0.25 cups warm water
• 3.5 cups bleached all-purpose flour
• 1 teaspoon salt
• 1 cup butter , sliced
• 0.75 cups sour cream
• 2 large egg yolks
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white sugar , or as needed

Instructions

1. 1

   Sprinkle yeast over warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

2. 2

   Meanwhile, combine flour and salt in the bowl of a food processor; pulse once or twice to combine. Scatter butter over flour; process until butter is thoroughly mixed into flour mixture, about 1 minute.

3. 3

   Whisk yeast mixture, sour cream, egg yolks, egg, and vanilla extract together in a bowl; pour into food processor. Pulse several times just until dough starts to hold together and cleans the sides of the bowl (do not overmix). Transfer dough to a work surface; divide in half. Form each dough half into a thick disk; wrap in plastic wrap and refrigerate at least 2 hours to overnight.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.

5. 5

   Sprinkle a work surface generously with sugar. Roll out 1 dough disk into an 8x16-inch rectangle; sprinkle dough generously with sugar. Fold dough over in thirds, letter-style. Repeat rolling, sugaring, and folding two more times. Roll out dough into a 4x14-inch rectangle, about ¼-inch thick. Repeat process with second dough disk.

6. 6

   Cut strips from short sides of dough rectangles about ½- to ¾-inch wide. Place strips onto the prepared baking sheets, twisting and slightly stretching strips or form into horseshoe shapes.

7. 7

   Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Cool cookies on baking sheets for about 5 minutes before transferring to wire racks to cool completely.