Name: Orange Cranberry Twists
Ingredients: 150 Grams All Purpose Flour (1 ¼ Cups); ⅛ Teaspoon Kosher Salt; 1 Tablespoon Granulated Sugar; 114 Grams Cold Unsalted Butter (8 Tablespoons); 60 ml Full Fat Sour Cream (¼ Cup); 50 Grams Granulated Sugar (¼ Cup); 2 Teaspoons Freshly Grated Orange Zest; 3 Tablespoons Dried Cranberries; 42 Grams Room Temperature Unsalted Butter (3 Tablespoons); 1 Beaten Egg Yolk mixed with 1 Tablespoon of water; 25-36 Grams of Granulated Sugar (2-3 Tablespoons)

Orange Cranberry Twists

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Ingredients

Crust:

150 Grams All Purpose Flour 1 ¼ Cups
⅛ Teaspoon Kosher Salt
1 Tablespoon Granulated Sugar
114 Grams Cold Unsalted Butter 8 Tablespoons
60 ml Full Fat Sour Cream ¼ Cup

Filling:

50 Grams Granulated Sugar ¼ Cup
2 Teaspoons Freshly Grated Orange Zest
3 Tablespoons Dried Cranberries
42 Grams Room Temperature Unsalted Butter 3 Tablespoons

Topping:

1 Beaten Egg Yolk mixed with 1 Tablespoon of water
25-36 Grams of Granulated Sugar 2-3 Tablespoons

Instructions

Crust:

Place the flour, salt and sugar in a food processor and pulse 3-4 time to combine.
Cut the butter into 1/2” squares and add it to the flour and pulse 8-10 times.
Add the sour cream and pulse until the dough just starts to come together. It will look like large clumps or curds.
Dump the dough out on to your counter or a board and for into a rectangle.
Divide the dough in half and form each portion of dough into a rectangle. Wrap them in plastic and place in the refrigerator for at least 2 hours.

Filling:

In a small food processor or a bullet blender combine the sugar and orange zest and pulse until thoroughly combined. Add the cranberries and process until they are finely chopped and combined with the sugar mixture. Add the butter and pulse until the mixture is smooth. Set aside.

Assembly:

Roll each piece of dough into a rectangle about 9” x 6”. Trim to even the edges. Have the short end facing you.
Spread half of the filling over the bottom half of the dough. Fold the dough from the top so that it covers the filling.
Gently roll the dough from top to bottom so that you flatten it a bit and it increase in length about 1”. Your rectangle should be about 6” x 5 1/2”
Cut the dough into 12 – 1/2” pieces from top to bottom.
Twist each piece about 2-3 time and place on a parchment lined baking sheet. Press down the ends so that they don’t untwist. Place them in the refrigerator to chill for 30 minutes.
Brush each twist with the beaten egg and sprinkle with a little bit of sugar.
Bake at 375 degrees for about 16 minute, or until light golden brown. Place the pan on a rack and allow the twists to cool completely. Moving them before they are completely cool may cause them to break.