From Bea (Mom) Frye’s Recipe Cards
This is a Polish Christmas delicacy very similar (almost identical) to a New Orleans favorite, the Beignet. The difference is in the artistic flair.
- 6 egg yolks
- 1/4 tsp of salt
- 1 shot of whiskey (whatever your pleasure)
- 2 tbsp of sour cream
- 2 cups of flour
- Beat egg yolks with a wooden spoon. When thoroughly beaten, stir in the sour cream, whiskey and salt.
- Add the flour a little at a time. Take your time.
- Knead the mixed dough by hand on a floured surface until you have a ball that doesn’t stick to your hands. Cool marble works best, but use whatever you have. At the very least it needs to be a smooth surface.
- Roll out the dough with a rolling pin very thin, approximately 1/8 of an inch thick.
- With a sharp knife, cut the rolled out dough into rectangles of about 2 x 4 inches. Also cut about a half inch slit in the center of each rectangle lengthwise.
- Carefully pull one end of the rectangle through the slit and set aside. It will resemble a loose knot.
- Fry the dough in lard* or vegetable oil. (A cooking thermometer would be helpful as the oil should be kept somewhere around 350°)
- Fry on each side about 2 minutes per side until a golden brown. Remove from oil and set on baking sheets covered in paper towels and allow to cool.
- When cool, coat generously with powdered sugar.
- Enjoy with coffee or the libation of your choice.
* Lard actually tastes better, but any cooking oil will do.