Recipe courtesy MaryAnn Sakich
½ pint sour cream
9 egg yolks
4 T sugar
Pinch of salt
½ t vanilla
3 C flour
Powdered sugar for sprinkling
Beat yolks, add sugar, salt and vanilla. Add sour cream and mix. Add flour all at once. Knead the dough, and then let rest for at least 10 minutes before rolling out. Roll out to 1/8 inch thick or less, making it VERY thin so that when they cook there is a bit of a snap when you bite them. Slice into 1 and a half-inch by 5-inch strips. Invert one end and pull through the hole. Lay on wax paper. Preheat a pan with at least 2 inches of hot oil. Add the dough, cooking only a few at a time so that each can roll and cook quickly in the hot oil. Turn over after a minute or so and cook on the other side. Take out and place on paper towels. Sprinkle generously with powdered sugar. Store out, in a bowl.
Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!
PURCHASE COOKBOOK
