Soften compressed yeast in warm water (or substitute 1 pkg dry yeast softened in ¼ cup warm - not hot - water).

Sift flour with salt.

Cut in butter and shortening.

Blend in eggs, sour cream, 1 teaspoon vanilla, and yeast: mix well.

Cover and chill for at least 2 hours. Dough may be stored in refrigerator up to 4 days and baked as needed.

Mix sugar and remaining vanilla. Sprinkle board with about ½ cup of the mixture.

Roll out ½ of dough to a 16x8 rectangle; sprinkle with 1 Tablespoon more vanilla sugar.

Fold one end of dough over center.

Fold opposite and over to make 3 layers.

Turn ¼ way around and repeat rolling and folding twice; sprinkle board with additional vanilla sugar as needed.

Roll out about ¼ inch thick. Cut into 4x1 inch strips.

Twist each strip 2 or 3 times.

Place on ungreased baking sheets.

Repeat entire process with remaining dough.

Bake in 375 degree oven for 15-20 minutes until light golden brown.

Makes about 5 dozen twists.