| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 2 | lb | Lard |
| 1 | Egg | |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Sour cream |
| 2 1/4 | c | Flour |
| Powdered sugar |
INSTRUCTIONS
Melt lard in kettle over low heat. Beat egg, baking soda and salt into sour cream in bowl. Beat in 1 cup flour until well mixed. Continue to work in flour, 1/4 cup at a time, until you have a dough that can be rolled. Roll dough in a strip 4x16x 1/4". With floured knife cut into 4" strips about 5/8" wide.Heat lard to 375. Twist a strip like a corkscrew (it will stretch as you do this); bring ends together and pinch them. Drop twisted dough into hot fat. In 2 minutes dough should be brown on both sides, crisp and cooked through. If browning takes less time, fat is too hot; if it takes more than 3 minutes, fat is not hot enough. Remove doughnut to brown paper to drain and coat with sugar. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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