German Sour Cream Twists - cooking recipe

Ingredients

3 1/2 cups flour
1 egg
2 egg yolks
3/4 cup sour cream
1 teaspoon salt
1 dry yeast
1 teaspoon vanilla
1/2 cup butter
1/4 cup warm water
1/2 cup shortening

Preparation

Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add to teh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover with a damp cloth and refrigerate for at least 2 hours or overnight.
Roll out 1/2 the dough into an oblong 8.16\". Mix 1 1/2 cup of sugar with 2 teaspoons of cinnamon and sprinkle 1/4 of it over the dough.
Fold 1/3 dough over the middle 1/3, then fold the other end over the middle. The dough is now 3 layers deep.
Roll our into an oblong again. Use some more of the cinnamon/sugar mixture in place of flour as you roll it out each time. Again sprinkle with some of the c/s mixture and fold in thirds again. This give it a layer effect when baked.
Cut into 1x4\" strips. Place on greased cookie sheet as you give a twist to the ends. Press ends down.
Bake for 15 minutes at 375.
Serve warm.