25 g of bread yeast
1/4 cup of warm water
3 1/2 cups of all-purpose flour sifted
1 1/2 teaspoons of salt
1/2 cup of butter or margarine
1/2 cup of vegetable shortening or margarine
2 beaten eggs
1/2 cup of sour cream
1 teaspoon of vanilla
1 1/2 cups of caramel
2 teaspoons of vanilla
25 g of bread yeast
1/4 cup of warm water
3 1/2 cups of all-purpose flour sifted
1 1/2 teaspoons of salt
1/2 cup of butter or margarine
1/2 cup of vegetable shortening or margarine
2 beaten eggs
1/2 cup of sour cream
1 teaspoon of vanilla
1 1/2 cups of caramel
2 teaspoons of vanilla
Soften the yeast in warm water
Sift the flour with salt
Add the butter or margarine and vegetable shortening to the crumbs, mixing very well
Join the eggs, sour cream, and vanilla
Mix very well, cover, and refrigerate for at least 2 hours
This dough can be stored in the refrigerator for up to 4 days
Mix the caramel with the 2 teaspoons of vanilla
Unfold half of the cold dough on a floured surface
Unfold until it reaches a rectangle shape measuring 40 x 20 cm
Sprinkle with 1 tablespoon of the caramel and vanilla mixture
Fold one part of the dough to the middle, fold the other part on top, forming three layers
Repeat the operation of folding and opening several times, always sprinkling the surface with caramel and vanilla
Unfold again until it reaches the rectangle shape above
Cut into strips measuring 10 x 2.5 cm
Twist each strip two or three times
Place on ungreased baking sheets
Bake in a moderate oven for 15 to 20 minutes
Let rest for about 60.
