German Sour Cream Twists - cooking recipe

Ingredients

3 1/2 c. sifted flour
1 tsp. salt
1 c. shortening (part butter)
1 pkg. active dry yeast
1/4 c. warm water
3/4 c. thick sour cream
1 whole egg and 2 egg yolks, well beaten
1 tsp. vanilla
1 c. sugar

Preparation

Sift flour and salt in mixing bowl.
Cut in shortening. Dissolve yeast in water.
Stir into flour mixture with sour cream, eggs and vanilla.
Mix well with hands.
Cover with damp cloth and refrigerate 2 hours.
Roll half of dough on sugared board into an oblong 8 x 16-inches.
Fold ends toward center, ends overlapping. Sprinkle with sugar; roll again to same size.
Repeat a third time. Roll about 1/4-inch thick (better if a little thicker).
Cut into strips, 1 x 4-inches.
Twist ends in opposite direction, stretching dough slightly. put in shape of horseshoe on ungreased baking sheet of horseshoe on ungreased baking sheet, pressing ends to keep shape.
Heat oven to 375\u00b0.
(It's better to turn to 350\u00b0 after 5 minutes.)
Bake until delicately brown and remove from sheet immediately.