For the best results, ensure your butter and sour cream are thoroughly chilled before starting. This will help create a flaky, tender dough. Don't be tempted to add sugar to the dough itself. The repeated sugaring and folding process is what creates the signature sweetness and layered texture of these twists. These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.
German Twists
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PREP TIME1 hrs
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COOK TIME15 mins
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TOTAL TIME3 hrs 45 mins
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SERVING24 People
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VIEWS72
Embark on a culinary journey with these exquisite German Twists, a symphony of rich, buttery layers that melt in your mouth. This updated recipe blends time-honored tradition with modern techniques, creating a truly unforgettable treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol48 mg
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Fiber1 g
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Protein3 g
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Saturated Fat6 g
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Sodium159 mg
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Sugar8 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, sprinkle yeast over warm water. Let stand until foamy, about 5 minutes.
02
StepIn a food processor, combine flour and salt. Pulse to combine. Add cold, sliced butter and pulse until the mixture resembles coarse crumbs, about 1 minute.
03
StepIn a separate bowl, whisk together yeast mixture, sour cream, egg yolks, egg, and vanilla extract. Pour wet ingredients into the food processor. Pulse until the dough just comes together, being careful not to overmix. Transfer dough to a lightly floured surface, divide in half, and form each half into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
04
StepPreheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
05
StepOn a generously sugared work surface, roll out one dough disk into an 8x16-inch rectangle. Sprinkle generously with sugar. Fold the dough in thirds, like a letter. Repeat the rolling, sugaring, and folding process two more times. Roll the dough out to a 4x14-inch rectangle, about 1/4-inch thick. Repeat with the second dough disk.
06
StepCut strips from the short sides of the dough rectangles, about 1/2 to 3/4-inch wide. Twist the strips and place them onto the prepared baking sheets, or shape them into horseshoe shapes.
07
StepBake in the preheated oven until lightly golden brown, 12 to 15 minutes. The cookies will puff up, revealing delicate layers. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
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Anabelle Rolfson
Jun 7, 2025These were amazing! The layers were so delicate and the flavor was perfect.
Jeffrey Abernathy
Apr 29, 2025A bit time-consuming, but totally worth the effort. My family loved them!
Rachael Shields
Feb 24, 2025The food processor makes this recipe so much easier than doing it by hand.
Bettie Leuschke
Nov 5, 2024I added a touch of lemon zest to the dough and it was a wonderful addition.
Art Crona
Sep 21, 2024My yeast didn't foam. What should I do? Make sure that the water is warm, not hot, and that your yeast is fresh. If it doesn't foam after 5-10 minutes, it's best to start with a new batch of yeast.
Sage Pacocha
Sep 10, 2024Can I freeze these? Yes, you can freeze the unbaked twists. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.