| Servings |
Twists
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Ingredients
Dough
- 1/4 cup Water warm
- 1 package Dry Yeast
- 3/4 cup Sour Cream luke warm
- 3 teaspoon Sugar
- 1/8 teaspoon Baking Soda
- 2 medium Egg Yolks
- 3 Tablespoons Shorteninng soft
- 1 teaspoon Salt
- 3 cups Flour sifted all-purpose
- 2 Tablespoons Butter soft
Nut Filling
- 2 cups Walnuts ground (10 oz)
- 1 cup Sugar (changed from 3 tsp)
- teaspoon Brown Sugar (changed from 3 tsp)
- 1 teaspoon Vanilla (changed from 1/2 tsp)
- 2 Egg Whites (added to original recipe)
- 2 Tablespoons Milk (added to original recipe)
- 2 Tablespoons Cocoa Powder (added to original recipe)
Confectioner's Sugar Icing
- 2 Tablespoons Margarine
- 3 Tablespoons Milk
- 3/4 cup Powdered Sugar
- 1/2 tsp Vanilla
Ingredients
Dough
Nut Filling
Confectioner's Sugar Icing
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Instructions
Dough
- Pour warm water into a mixing bowl. Add yeast, stirring until yeast dissolves, then stir in sour cream, sugar, baking soda, egg yolks, soft shortening, salt and all purpose flour.
- Turn dough onto lightly floured board and fold over several times until smooth. Roll into an oblong 24 x 6 inches.
- Spread half with 2 Tbl soft butter; on other half put nut filling. Fold the side with the soft butter over the other side. Cut into 36 strips, 1-inch wide, Hold strip at both ends and twist in opposite directions. Place on greased baking sheet. Cover and let rise until light (1 hr)
- Bake at 375 for 10-12 minutes until golden brown.
- While warm, frost with confectioner's sugar icing.
Nut Filling
- Mix ingredients in order.
Confectioner's Sugar Icing
- Mix margarine and sugar, then add milk and vanilla. Mix until smooth.
Recipe Notes
2 or 3 tsp of Cinnamon can be added to the filling if desired.
Other filling may be used if desired.
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