| 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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