It was before Christmas when Second Son asked for an Easter time specialty to be made especially for him.
"That's what we have at Easter," I said.
"So?" he replied.
If you have time to prepare these you will want them year round too. I made them yesterday. (No time before Christmas) They are rather labor intensive.
3 1/2 cups flour
1 tsp. salt
1 cup shortening (part butter)
1 tsp. yeast
1/4 cup warm water
3/4 sour cream
1 egg + 2 egg yolks well beaten
1 tsp. vanilla
1 cup sugar
Mix flour and salt in a bowl. Cut in shortening as in pie crust. Dissolve yeast in water. Stir in to flour. Mix with sour cream, eggs, vanilla. Mix well. Cover with damp cloth. Refrigerate two hours. Roll half of dough on sugared board in oblong rectangle. Fold both ends into center. Sugar. Roll out again. Do this 3 times. Cut into strips. Twist. Put in horseshoe shape on ungreased baking sheet. Bake at 375° for 15 minutes.
"That's what we have at Easter," I said.
"So?" he replied.
If you have time to prepare these you will want them year round too. I made them yesterday. (No time before Christmas) They are rather labor intensive.
3 1/2 cups flour
1 tsp. salt
1 cup shortening (part butter)
1 tsp. yeast
1/4 cup warm water
3/4 sour cream
1 egg + 2 egg yolks well beaten
1 tsp. vanilla
1 cup sugar
Mix flour and salt in a bowl. Cut in shortening as in pie crust. Dissolve yeast in water. Stir in to flour. Mix with sour cream, eggs, vanilla. Mix well. Cover with damp cloth. Refrigerate two hours. Roll half of dough on sugared board in oblong rectangle. Fold both ends into center. Sugar. Roll out again. Do this 3 times. Cut into strips. Twist. Put in horseshoe shape on ungreased baking sheet. Bake at 375° for 15 minutes.
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