- 5 large egg yolks, at room temperature
- 1 large whole egg, at room temperature
- 1/2 tsp. salt
- 4 tablespoons of sugar
- 1/4 cup sour cream
- 1 tsp. vanilla extract
- 1 Tbsp. rum
- 2 cups all-purpose flour
- Canola or vegetable oil
- Confectioners' sugar for dusting
Combine egg yolks, whole egg and salt in bowl of mixer. Beat at high speed until thick and lemon colored, about 5 minutes. Beat in sugar, sour cream, vanilla and rum. Add flour gradually to form a cohesive dough. This dough is very soft. Add just enough flour so the dough is no longer sticky.
Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.
Working with half of the dough at a time, roll out to 1/8-inch thickness. These are best when the dough is paper thin. Cut into 1 x 3 inch wide strips.
Heat 2 inches of oil in a large, deep skillet to 350 degrees. Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow.
|Drain on paper towels and then cool them on a rack. Sprinkle them with confectioners sugar on both sides.|