Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture. In a bowl, stir together flour and salt. Fold rectangle into thirds (fold one end of dough over center and fold other end over to make three layers). In a large bowl dissolve the yeast in 1/2 cup warm water. Punch it down when ever it comes to doubling in bulk. Yield: 36. Roll out half of the dough into a rectangle. Twist each strip two or three times. Mix thoroughly (dough will be stiff and resemble pie pastry). One of my all-time favorite recipes. Combine sugar and cinnamon; sprinkle over the two rectangles. Stir in the milk, sour cream, lemon juice, vanilla, and egg yolks. Heat to very warm, 120 to 130 degrees. Beat in the butter. The process of making sour cream dough empanadas is the same I made with the yeast-risen dough. Press 1 slice in each muffin cup over caramel topping. Pinch edge of dough to seal well. salt 2 pkgs. Pretzel and Salted Caramel Chocolate Cookies, 12 Secrets to Baking the Best Cutout Cookies, Do Not Sell My Personal Information – CA Residents. Now that I have my own family, I bake even more. (Mixture will have a separated appearance). rectangle. Bake in preheated 375 degree oven 20 to 25 minutes. With your hands, manipulate dough into a ball. You can contact the sales team for more info. Roll out into a 16-in. Place 2 or 3 pecan halves and 1 cherry over butter-sugar mixture. For rolls, roll out dough to form 2 (13 1/2" x 9") rectangles; spread with butter. Spoon about 2 teaspoons butter-sugar mixture into each of 36 well buttered muffin cups (2 1/2" x 1 1/4"). Add the yeast mixture and remaining 1/2 cup milk, and mix until well incorporated. A dish not for the squeemish when getting on the scale. Let stand 5 minutes. Cut in butter an shortening until particles are the size of small peas. To make the dough: In a large mixing bowl using a or wooden spoon, or a stand mixer with the paddle attachment, mix together flour, egg yolks, yogurt or sour cream, vanilla, and salt. NOTE: This is long and at first seems hard but it never fails and is an outstanding sweet roll. Roll out half of the dough into a rectangle. The pastry will appear dry because the sour cream is thick and does not disperse easily. Roll up, beginning at wide side. Place in buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Turn onto a lightly floured board and knead, adding more flour as required to make a smooth elastic dough. In a small bowl, dissolve yeast in water. 40 minutes to make Serves 8; Translated from German for this cake which has a Sprinkle with about 1 tablespoon of the sugar mixture plus some red or green colored sugar. Sprinkle with raisins. Stir in the sour cream with a fork. active dry yeast 1/2 c. water 1/2 c. (1 stick) butter 1 c. dairy sour cream 2 eggs 1 tbsp. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture. heat butter and sugar until butter is melted and ingredients are well blended. This is a rich dough that can be used with a variety of fillings. This recipe cam efrom The Book of Great Breakfast and Brunches by Terence Janericco. momo. Add eggs, lemon and orange peel and 1/2 cup flour. Turn out dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Stir in the sugar; and salt and let proof. grated orange peel. Give dough a quarter turn and repeat rolling, sugaring, and folding two more times. Combine water, butter and sour cream. x 9-in. Use the Help Forum for that. Nice basic dough recipe to start pastries with. We'll do the rest. great post thanks bunches. Thanks for posting such a wonderful recipe. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Stir in the milk, sour cream, lemon juice, vanilla, and egg yolks. —Kathy Floyd, Greenville, Florida, Sour Cream Twists Recipe photo by Taste of Home. grated lemon peel 1 tbsp. Combine white sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth. Gradually add to dry ingredients; beat 2 minutes at medium speed, scraping sides of bowl occasionally. The dough can remain in the frig at this stage for up to 3 days. They also freeze well. Schedule your weekly meals and get auto-generated shopping lists. Post a link to another recipe or group by pasting the url into the box where you want it to show up. If you have a business development or DMCA inquiry, Click Here. Place on chilled ungreased. For caramel topping. Let rise in the refrigerator for at least 4 hours. Turn out immediately onto large tray, leaving pan over rolls, about 1 minute for caramel topping to drizzle over rolls. In a large bowl dissolve the yeast in 1/2 cup warm water. Add enough flour to make a medium firm dough. Taste of Home is America's #1 cooking magazine. Make the filling according to the recipe: Argentine Chicken Empanadas (Empanadas de Famaillá). Thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast in larger mixer bowl. Combine white sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth. Turn onto a lightly floured board and knead, adding more flour as required to make a smooth elastic dough. Thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast in larger mixer bowl. Bake at 375° for 15-20 minutes or until light golden brown. The dough will be crumbly at this point. I am posting those fillings as well and will have them titled accordingly. Cut into 3-in. Beat at high speed 2 minutes, scraping sides of bowl occasionally. Sprinkle with about 1 tablespoon of the sugar mixture plus some red or green colored sugar. This particular recipe has been in my family for generations. Start browsing till you find something. Stir in enough additional flour to make a soft dough. Cover and let rise until doubled in bulk, about 30 minutes. Punch dough down; turn out onto lightly floured surface. Advertising on Group Recipes is sold by SheKnows.com. I first found it in "The Art of Fine Baking" Copyright © 1961 by Paula Peck. Once baked, the traditional Eastern European cookie flakes like a Danish or croissant, its buttery flavor the perfect foil for the sweet filling within. Mix thoroughly (dough will be stiff and resemble pie pastry). Happy Easter. Divide dough in half. Immediately remove cookies to wire racks. x 1-in. SOUR CREAM YEAST DOUGH : 4 1/4 - 4 3/4 c. all-purpose flour 1/3 c. sugar 2 tsp. Take Note We will not respond to member emails. At Christmas I make as many as 30 different kinds of cookies! Satiny soft dough made with butter, cream cheese, and sour cream wrapped around a filling of sugar, nuts, and dried fruit: that's rugelach. No idea what to search for? strips. Add 4 cups flour and mix. Add enough flour to make a medium firm dough. When I was a little girl, my mother bought me an Easy Bake oven, and my "cookie-making career" was off and running. Combine water, butter and sour cream. Cut into 36 slices.