Swedish Sour Cream Twists (Layered Yeast Cookies)
These pastry-like sour cream twist cookies have yeast in them but no rising. You just have to chill the dough a while, roll in lots of sugar, and twist to get one of the best Swedish Christmas traditions! We make these every year. I love to dip them in hot chocolate!
Foto: The Food Charlatan — The Food Charlatan
Bahan-bahan
- 1 cup salted butter (softened (2 sticks))
- 3 & 1/2 cups flour (spooned and leveled)
- 1 tablespoon yeast
- 1 cup full-fat sour cream
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla
- 1 & 1/4 cups white sugar (for rolling out dough, plus more)
- 1/2 cup white sugar (for rolling twists in)
Langkah-langkah
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In a large bowl or stand mixer, beat the butter until light and fluffy. Add the flour and beat well.
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In another medium bowl, stir the yeast into the sour cream.
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Beat in the eggs, salt, and vanilla.
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Beat the sour cream mixture into the flour mixture until combined. The dough will be very sticky.
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Cover the bowl and let chill in the fridge for 2 hours or overnight. It's easier to manage the dough when it's cold, and it gives the yeast a chance to develop.
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Preheat your oven to 350 degrees F. Line a few baking sheets with silpats or parchment paper.
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Sprinkle a generous handful of the 1 and 1/4 cups sugar onto a work surface. I used a pastry cloth, or a silpat would work well too. If you roll out on the countertop you will need quite a bit of sugar since the dough is so sticky.
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Scrape the dough on top of the sugar, sprinkle some more on top, and use your hands to pat it down. Roll it into a rectangle with a rolling pin. See photos.
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Sprinkle the rolled dough with more sugar. Don't be stingy! Use a lot so that it doesn't stick, you may need more than the 1 and 1/4 cup called for.
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Fold the dough in half, sprinkle the top with sugar, and roll out into another rectangle. Repeat this sugaring, folding, and rolling, process 3-4 times, until the sugar is gone.
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The final time you roll the dough in a rectangle, sprinkle with sugar, then fold the dough in thirds like a business envelope (add sugar in between layers).
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Roll into a long strip, about 4-5 inches by 22-24 inches. See photos.
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Use a pizza cutter to slice the dough into strips about 1/2 inch wide. (Each strip should be about 1/2 inch by 4-5 inches).
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Use your fingers to twist each strip, then roll generously in 1/2 cup sugar. Place on the prepared baking sheets spaced about 2 inches apart.
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Repeat with the remaining strips of dough.
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Bake at 350 for about 17-20 minutes or until lightly browned on the edges. If you think you will like them extra crispy for coffee-dipping, leave them in a couple minutes longer.
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The recipe makes 36-40 twists, depending on how you long you made the twists.
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Serve with hot chocolate! It's so good!!
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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