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Violette's French Twists




Source of Recipe


SandyOh


List of Ingredients




1 cup sour cream
2 tablespoons shortening
3 tablespoons sugar
1/8 teaspoon baking soda
1 package dry yeast
1 large egg
2 1/2 cups all-purpose flour -- approximately
1 teaspoon salt
Filling:
6 tablespoons very soft butter
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
Glaze:
1/2 cup confectioner's sugar
2 tablespoons warm milk
2 teaspoons shortening



Recipe



Bring the sour cream just to a boil, stirring. Add the sugar, shortening, soda and salt, mixing well. Then turn into a bowl and let cool to tepid. Add the yeast and stir until dissolved, then beat in the egg. Stir in gradually, enough flour to make a soft dough that holds together. Turn out onto a floured surface and knead about 10 turns, adding more flour as necessary. Form into a ball, cover with a damp towel and let stand 5-10 minutes. Roll the dough out to a rectangle, 6x18-inch. Spread with the soft butter over the dough; mix brown sugar and cinnamon together and sprinkle that over the buttered surface. Fold dough lengthwise to make a rectangle, 3x18-inches.
Seal the edges, using alittle water to make them stick. With a sharp knife, cut 1-inch wide strips. Line 2 jellyroll pans or cookie sheets with foil and grease well. Twist each strip twice and place 1-1/2-inches apart on the pans. Let rise in a warm place, covered, for 1 hour. Bake at 375 F. for 15 minutes, or just beginning to brown. Mix glaze ingredients and use a decorator tube or just a toothpick, decorate the tops of twists after cooling.

Makes 18