April 05, 2006

Fleischmann's Yeast Sour Cream Twists

Today I had an inquiry about whether or not a recipe for Sour Cream Twists was in an advertising cookbook I have listed, The Young Cook's Bake-A-Bun Book (Standard Brands Inc., 1974, 8 pp).

This is a cute booklet written for children and printed in the Fleischmann's brand colors of red, white and yellow. It contains trivia about buns and bread, a recipe for sweet buns made with cinnamon and raisins, and it's illustrated with step-by-step drawings. The instructions used the Rapidmix and Coolrise methods.

There's also an earlier booklet in this series called The Young Cook's Bake-a-Bread Book.

Although the Sour Cream Twists recipe wasn't in this particular booklet, I did find the recipe elsewhere and I'm sharing it with you below:


3-3/4 cups all-purpose flour
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1/4 cup water
1 (8-oz) container sour cream
1 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
1 cup + 2 tablespoons sugar
Vanilla Glaze (recipe follows)
1/2 cup finely chopped almonds

Directions: In a large bowl, combine 1-1/4 cups flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla, and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle; sprinkle with 3 tablespoons sugar. Fold ends of dough over center (like folding a letter). Repeat rolling, sprinkling with sugar, and folding procedure twice more. Roll dough to 12 x 6-inch rectangle. Cut into 24 strips, 6 inches long and 1/2-inch wide. Twist each strip 3 to 4 times; place on greased baking sheets. Repeat with remaining dough and sugar. Cover; let rise in warm, draft-free place for 30 minutes.

Bake at 375 degrees F for 15 to 17 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Vanilla Glaze; sprinkle with chopped almonds.

Vanilla Glaze: In a small bowl, combine 2 cups powdered sugar, sifted; 3 to 4 tablespoons water, and 1/2 teaspoon vanilla extract. Stir until smooth.

Makes 48 twists


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