German Twists

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Sprinkle yeast over warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, combine flour and salt in the bowl of a food processor; pulse once or twice to combine. Scatter butter over flour; process until butter is thoroughly mixed into flour mixture, about 1 minute.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk yeast mixture, sour cream, egg yolks, egg, and vanilla extract together in a bowl; pour into food processor. Pulse several times just until dough starts to hold together and cleans the sides of the bowl (do not overmix). Transfer dough to a work surface; divide in half. Form each dough half into a thick disk; wrap in plastic wrap and refrigerate at least 2 hours to overnight.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat the oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Sprinkle a work surface generously with sugar. Roll out 1 dough disk into an 8x16-inch rectangle; sprinkle dough generously with sugar. Fold dough over in thirds, letter-style. Repeat rolling, sugaring, and folding two more times. Roll out dough into a 4x14-inch rectangle, about ¼-inch thick. Repeat process with second dough disk.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Cut strips from short sides of dough rectangles about ½- to ¾-inch wide. Place strips onto the prepared baking sheets, twisting and slightly stretching strips or form into horseshoe shapes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Cool cookies on baking sheets for about 5 minutes before transferring to wire racks to cool completely.'}

📊 Nutrition Facts

Per serving (24 servings total)