Sour Cream Twists in 35 Minutes

Instructions:

1. Whisk the warm water and yeast in a small bowl and let sit for 5 minutes until foamy.
2. In the food processor, pulse flour, salt, and sugar. Add cubed chilled butter and process for 1 minute until the mixture resembles coarse sand.
3. In a separate bowl, whisk the sour cream, egg, egg yolks, vanilla, and the yeast mixture until smooth.
4. Pour the wet mixture into the food processor. Pulse just until a sticky dough forms; do not overprocess.
5. Turn the dough onto a lightly floured surface, shape into a disk, and cover with a damp cloth.
6. Refrigerate the dough for at least 2 hours to relax the gluten and firm the butter.