How to Make Walnut Orange Sour Cream Twists

Instructions

• 1

  Place ¼ ounce of yeast in a medium mixing bowl and pour in ¼ cup of warm water. Beat this mixture with a spoon or whisk until the yeast dissolves completely and forms a thick but rich paste. Let this paste rest for 3 to 5 minutes, keeping the bowl covered.
• 2

  In another mixing bowl, mix up four cups of all-purpose flour and ¾ teaspoon of salt.
• 3

  Cut the cold butter into very fine cubes and sprinkle them over the flour mixture.
• 4

  Stir in the lightly beaten eggs, half cup of shortening, same ratio of sour cream and 1 teaspoon of vanilla extract.
• 5

  Top the mixture with the yeast paste. Now use your hand to through merge the two mixtures. Continue mixing and kneading until it forms a smooth dough.
• 6

  Sprinkle the dough with white sugar and drizzle with remaining vanilla extract.
• 7

  Place half of the dough on a lightly floured work surface and use a rolling pin to roll out it into a rectangle.
• 8

  Now slightly sprinkle it with some white and colored sugar.
• 9

  Carefully fold one end of the dough over its center and then fold the other end right over it to make three layers.
• 10

  Give the folded dough a quarter turn and carry on rolling, sprinkling sugar and fold it two more times.
• 11

  Repeat the steps 8, 9, 10 and 11 with the remaining dough.
• 12

  Cut the folded dough into medium strips, using a knife.
• 13

  Use your finger tips to twist the strips 2 to 3 times.
• 14

  Arrange the strips on chilled un-greased baking sheets and put in your oven.
• 15

  Switch on your oven at 375°F and bake for 15 to 20 minutes or until the strips are lightly golden brown in color.
• 16

  Instantly take out the cookies from oven and shift into wire racks.
• 17

  Wait until cool and serve.