Sesame Twists: A Good Way to Use That Leftover Sour Cream

This’ll be quick, since I’m buried in freelance work and all I’m doing is procrastinating…

Got leftover sour cream now that you’ve gorged on latkes? This recipe, adapted slightly from January’s Gourmet, is just the thing. They’re super-easy, and the end result is tender and soft, with a very mild flavor. To my taste, they’re a little bland for eating straight, but S went back for another several times last night…

Sesame Twists
Adapted from Gourmet
Makes 16

2 ½ cups all-purpose flour
2 t. baking powder
1 t. salt
½ t. baking soda
¾ stick (6 T.) unsalted butter, melted and cooled
1 large egg white, lightly beaten
1 cup sour cream [I used low-fat]
1 large egg, lightly beaten
2 T. sesame seeds, toasted

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

Whisk together flour, baking powder, salt, and baking soda in a large bowl. Whisk together butter, egg white, and sour cream in another bowl, then add to flour mixture and stir with a fork until a dough just begins to form (dough will be very moist).

Turn dough out onto a well-floured surface [My Roul’Pat pastry mat came in handy here] and knead gently 6 times. Pat out dough with floured hands, reflouring surface if necessary, and form into a 12-inch-long log.

Cut dough into 16 equal pieces. Roll each piece into an 8-inch-long rope using well-floured hands, then fold rope loosely in half and twist it once, holding both ends of twist.

Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.

Brush tops of twists with remaining egg and sprinkle generously with sesame seeds. Bake until golden, 12 to 15 minutes. Transfer twists to metal racks and cool completely.