Bake from Scratch

The Power of Sour


Makes 24 twists

Sour cream adds a hint of tanginess to these classic German pastries.

1½ cups (300 grams) granulated sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved
¼ cup (60 grams) warm water (105°F/41°C to 110°F/43°C)
2¼ teaspoons (7 grams) instant yeast
3¾ cups (469 grams) all-purpose flour
1 cup (227 grams) cold unsalted butter, cubed
¾ teaspoon (2.25 grams) kosher salt
¾ cup (180 grams) sour cream, room temperature
2 large eggs (100 grams), room temperature
1 teaspoon (4 grams) vanilla extract

1. In a medium bowl, place sugar and vanilla bean halves and reserved seeds. Using your fingers, rub vanilla into sugar until well combined. Cover and set aside.

2. In a small bowl, stir together ¼ cup (60 grams) warm water and yeast. Let stand until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with paddle attachment, beat

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