Kruscinki - Polish Angel Wings

• 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)

1. In a large bowl, mix flour and salt.
2. Add egg yolks, vanilla and sour cream.
3. With a wooden spoon mix gently.
4. Remove dough from bowl onto floured surface.
5. Knead dough lightly until well mixed.
6. (too much kneading will cause dough to be hard)
7. Divide dough into three balls.
8. With first ball roll lightly on floured counter into a square or rectangle.
9. The thinner the better because they do bubble up.
10. Cut pieces (3 inch X 5 inch.)
11. Slit center with sharp knife.
12. Drop into hot crisco 3 or 4 at a time, turning until golden brown.
13. Remove and set on paper towel to drain.
14. Repeat with remaining dough.
15. When cool sift generously with powdered sugar.
16. Store in shoe or bakery box.
17. Do not store airtight.
18. Dough may get soft.

flour, salt, egg yolks, vanilla, sour cream

Taken from online-cookbook.com/goto/cook/rpage/00044F (may not work)