On Line Cookbook


Recipe Information

  • 2-1/2 cups (600 ml) all purpose flour
  • dash salt
  • 6 egg yolks
  • 1 Tbs (15 ml) vanilla
  • 1/2 pint sour cream
  • Crisco for frying (no substitute)
  • In a large bowl, mix flour and salt.
  • Add egg yolks, vanilla and sour cream.
  • With a wooden spoon mix gently.
  • Remove dough from bowl onto floured surface.
  • Knead dough lightly until well mixed. (too much kneading will cause dough to be hard)
  • Divide dough into three balls.
  • With first ball roll lightly on floured counter into a square or rectangle. The thinner the better because they do bubble up.
  • Cut pieces (3 inch X 5 inch.) Slit center with sharp knife.
  • Drop into hot crisco 3 or 4 at a time, turning until golden brown.
  • Remove and set on paper towel to drain.
  • Repeat with remaining dough.
  • When cool sift generously with powdered sugar.
  • Store in shoe or bakery box. Do not store airtight. Dough may get soft.
Easter and Christmas is when the grandchildren look forward to these wonderful, light treats. They know I don't make them any other time of the year. Tradition! Love sharing with you. Enjoy!!!