Swedish Sour Cream Twists

Use your Ankarsrum Mixer with the roller and scraper attachments
Ingredients:
1 cup butter softened ( please, please please don't use margerine)
1 cup sour cream
2 eggs
3 & 1/2 cups flour
1 tbsp yeast
1/2 teaspoon salt
1 teaspoon vanilla
Also....2 cups white sugar
1 & 1/2 cups for rolling out dough on and another 1/2 cup white sugar for rolling them in.
Method:
Whip softened butter at medium speed and add sour cream and eggs. To this add the salt and vanilla and blend well. Lastly add about 1 cup of flour and then the yeast, mix well and add remaining flour. This will be a very soft dough. Mix well at about 3 o'clock for 4 minutes and remove from stand. Cover bowl and chill for a few hours or overnight as this makes dough easier to handle and let's the yeast do its work.
When ready to start rolling preheat oven to 350 degrees. Before starting to roll spread a handful of the sugar on counter and place dough on top. Having a pastry cloth to do it on makes it much easier but works on bare counter as well but may require a bit more sugar. Spread the dough a bit with your hands and sprinkle with a bit of sugar. Spread with a rolling pin into a rectangle about the size of a large cookie sheet. Sprinkle with a bit more sugar and fold in half. Sprinkle again and roll out. Repeat this 1 more time and then fold into 3rds always adding sugar between layers.. cut into thin strips and twist each strip and roll into sugar and place about 2 inches apart on lined cookie sheet. Bake about 18 - 20 min. I baked 1 pan a bit longer and actually liked them better as they got a bit crispy.
May sound complicated but is actually quite easy to do. Stuck a few in the freezer overnight and we're real nice when thawed on counter. Most important so easy to do with an Ank!
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