Thursday, June 30, 2011


Pretty as well as scrumptious, these slender pastries highlight a tangy
taste of orange.

The dough is soft and pliable and could be patted into a rectangle but
I like to use a rolling pin to make it smooth.

When a recipe calls for melted butter to be spread on the dough, I like to use
softened butter because I find the filling sticks more firmly to the dough.

The dough is folded in half and cut into uniform strips.

Here's the twist.
Hold strips at both ends and twist in opposite directions.

Twist and twist and twist some more.

These are puffy and so good .. I can hardly stop with one.

1 cup sour cream
3 tbsp. butter or margarine
3 tbsp. sugar
1 tsp. salt
1/8 tsp. baking soda
1 egg, beaten

Bring sour cream to a boil; stir in butter, sugar, salt and soda.
Cool to lukewarm. Stir in beaten egg.

1 pkg. dry yeast (1 tbsp.)
1/4 cup warm water
1 tsp. sugar

Dissolve yeast and sugar in warm water.

3 to 3 ½ cups all-purpose flour

Combine yeast and sour cream mixtures.  Add 2 cups flour, beating
until smooth.  Mix in enough remaining flour to make a soft dough that is easy
to handle.  Turn dough onto lightly floured surface; knead until smooth and
elastic.  Round up dough and place into a lightly oiled bowl, turning once to oil
surface.  Cover; let rise in warm place until double, about 1 hour.

3/4 cup sugar
2 tbsp. grated orange rind
3 tbsp. butter or margarine, softened

Roll dough into a rectangle, about 10 x 18 inches.
Spread with softened butter. Sprinkle orange/sugar mixture over
half the dough lengthwise.  Fold the plain half over the sugared half and
press together lightly.
Cut into 1 ¼-inch strips.  Holding strips at both ends, twist in opposite
directions.  Place on greased or parchment lined baking sheets.
Let rise until double, about 35 minutes.
Bake in preheated 350° oven for 15 to 18 minutes or until lightly golden.
Pour warm glaze over rolls as soon as removed from oven.


2/3 cup sugar
1/3 cup sour cream
3 tbsp. butter or margarine
1½ tbsp. frozen orange juice concentrate

Combine ingredients; bring to a boil and boil for 3 minutes, stirring


  1. These looks sooooo deliscious! Too bad you live so far away, or I'd stop in for snack. (-:

  2. made a double batch yesterday!! absolutely scrumptious!! thanks for the recipe. wendy

  3. Hi Judy. These twists look absolutely AMAZING! And I would like to make them for my office's "Friday treats". But I have a some questions: since I'm baking them the night before, will they be as yummy the next morning? And also, how many twists does the recipe yield (I have a large crowd at work... :-) Thank you very much for the recipe! Roxana

  4. Hi Roxanna,
    These twists are as good as they look!
    I think they will be as good the next morning especially if you can microwave them for a few seconds. You could make them ahead of time and freeze them ... thaw and warm in a low oven or in microwave.
    Depending how big you will make them, one recipe will make about 24 twists.
    Thanks for the comment and best of luck. Judy