1 Cake Compressed Yeast or 1 pkg. Dry Yeast

¼ C. Lukewarm Water

3¾ C. Sifted Flour

1½ tsp. Salt

1 C. Butter

2 Eggs beaten

½ C. Sour Cream

1 tsp. Vanilla

1½ C. Sugar

2 tsp. Vanilla

Pre heat oven to 375~ . Soften cake yeast in lukewarm water. Stir together flour, and salt. Beat in butter until particles are the size of small peas. Blend in beaten eggs, sour cream, 1 teaspoon vanilla and the softened yeast. Mix thoroughly, cover, chill at least 2 hours. Combine 1½ cups of sugar and 2 teaspoons of vanilla, set aside. Roll out half of chilled dough on a pastry cloth or board which has been sprinkled with about ½ cup vanilla sugar. Fold one end of dough over center. Fold other end over to make three layers. Turn ¼ way around and repeat rolling and folding twice, sprinkling board and dough with additional vanilla sugar as needed. Roll out to a 16 by 18 inch rectangle about ¼ inch thick. Cut into 4 by 1 inch strips. Twist each strip 2 or 3 times. Place on ungreased cookie sheets. Repeat entire process with remaining dough. Bake for 15 to 20 minutes or until light golden brown

Rose Cerroni