German Sour Cream Twists - cooking recipe

Ingredients

3 1/2 C. sifted flour
1 tsp. salt
1 C. shortening (part butter for flavor)
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 extract
1 C. sugar

Preparation

Sift flour and salt into mixing bowl.
Cut in shortening.
Dissolve yeast in warm water (110 - 115\u00b0).
Stir into flour mixture with sour cream, eggs, and vanilla extract.
Mix thoroughly with hand. Scrape dough down from sides of bowl to center.
Cover bowl with damp cloth and set in refrigerator for at least 2 hours.
(The dough does not rise but becomes very cold and rather firm.)