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1
In
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2
large
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3
bowl
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4
thoroughly
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5
mix 2 cups flour, 2 tablespoons sugar,
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6
salt
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7
and
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8
yeast
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9
(undissolved).
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10
Combine sour cream, water and margarine in a saucepan.
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11
Heat over low heat until liquids are warm.
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12
Gradually add to dry ingredients and beat
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13
2 minutes
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14
at
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15
medium speed of electric mixer, scraping bowl occasionally.
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16
Add eggs and rest of flour.
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17
Stir to make a
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18
soft dough.
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19
Turn
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20
out onto lightly floured board, knead a few
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21
times to
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22
form
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23
a ball.
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24
Cover and let stand 10 minutes. Divide
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25
dough in
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26
half.
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27
Roll
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28
out
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29
each
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30
half into a 12-inch square.
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31
Brush lightly with margarine.
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32
Combine 3/4 cup sugar and
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33
2
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34
teaspoons cinnamon.
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35
Sprinkle
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36
center
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37
third
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38
of each square
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39
with
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40
3 tablespoons
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41
of sugar mixture (also pecans or coconut
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42
if
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43
you wish).
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44
Fold 1/3 of dough over center third. Sprinkle 3 tablespoons of sugar mixture.
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45
Fold remaining third of
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46
dough over
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47
the
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48
2
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49
layers.
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50
Cut into strips about 1-inch wide.
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51
Take hold
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52
of
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53
each
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54
end of strip and twist tightly in opposite direction;
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55
arrange in 2 greased 9-inch square pans. Brush
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56
with margarine and let rise.
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57
Bake at 350u00b0 until light brown.
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58
When done, brush with margarine and cool.
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59
Frost with confectioners sugar
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60
icing.
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61
Combine
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62
about 2 cups sugar with enough water to make it spread.
