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