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How to Make German Twists - A Step-by-Step Guide

If you're looking for a delicious and satisfying pastry to add to your baking repertoire, German twists are the perfect choice. These flaky, buttery pastries are a true delight to make and even more delightful to eat. Whether you're a baking enthusiast or just looking to whip up something special for your next brunch or afternoon tea, this recipe is sure to impress.

German twists, also known as Buttergebaeck in German, are a classic pastry that can be enjoyed at any time of day. Wheth...

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Ingredients

  • 1 (.25 ounce) package active dry yeast
  • ¼ cup warm water
  • 3 ½ cups bleached all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter, sliced
  • ¾ cup sour cream
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup white sugar, or as needed

Information

  • Prep Time: 1 hr
  • Cook Time: 15 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 24
  • Yield: 2 dozen cookies

  • Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
  • Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
  • Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
  • Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
  • Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
  • Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

    • Nutrition

    191 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 48mg
    • Sodium: 159mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 8g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 17mg
    • Iron: 1mg
    • Potassium: 43mg

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