1 c. sour cream
1 1/2 pack yeast
1/3 c. lukewarm water
1 c. butter softened
1/2 c. sugar
1/2 tsp. salt
4 c. flour
2 egss beaten
- Start by putting the sour cream in a double boiler, which I don't have. What I use is a deep sauce pan for the water and I have a small metal bowl that I float in the middle. Boil it softly until the edges are yellow. (Do other things while this is happening, it takes a little bit.)
- Wet the yeast with the warm water for 10 minutes.
- Mix butter, sugar, and salt in a mixer.
- Pour the sour cream over the butter mix and let cool to lukewarm.
- Mix in one cup flour.
- Add yeast and 1 cup flour; mix.
- Stir in the eggs and the remaining flour. With the dough hook, knead for about 5 minutes; 10 by hand
- Cover and refrigerate for 6 hours. (I've never done this part. I did stick it in the snow on Thanksgiving and it turned out fine.)
- Divide into 4 equal balls. Roll into a thin circle and cut wedges.
- Roll them into schnecken with the tip tucked under tightly.
Bake @ 375 for 15 minutes or until golden
I only make these once a year pretty much, and they are soooo worth it!
