Ingredients:

  • 3 cups all-purpose flour (375g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup unsalted butter, chilled and cubed (115g)
  • 1 cup low-fat sour cream (240g)
  • 1 large egg (50g)
  • 2 large egg yolks (36g)
  • 1 tsp vanilla extract (5ml)
  • 1/2 tsp salt (3g)
  • 1/2 cup granulated sugar for coating (100g)
  • 1 tbsp ground cinnamon (8g)

Instructions:

  1. Pulse flour, 1/2 cup sugar, and salt in a food processor 3-5 times to combine.
  2. Add chilled, cubed butter to the food processor and process for about 1 minute until the mixture resembles coarse sand.
  3. In a separate bowl, whisk together the low-fat sour cream, egg, egg yolks, and vanilla extract.
  4. Pour the wet mixture into the food processor and pulse briefly until a soft dough forms.
  5. Shape the dough into a flat disk on a lightly floured surface, cover with a damp kitchen cloth, and refrigerate for 2 hours.
  6. Dust the workspace with a mixture of the remaining cinnamon and sugar.
  7. Divide chilled dough in half and roll one half into an 8 x 16-inch rectangle, approximately 1/4 inch thick.
  8. Cut the rectangle into 1 x 4-inch strips, twist each strip once or twice, and roll in cinnamon-sugar.
  9. Place twists on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–15 minutes until edges are mahogany-colored.