Title: Khrustiki
Categories: Donuts Russian
Yield: 1 Servings

1/2	pt	Sour cream (1 cup)
4		Egg yolks
2	c	Flour
	sm	Jigger brandy or rum

Use same method as in making noodles. A bit on the soft side. Knead and work until smooth. Roll out very thin, like for noodles; cut with wheel cutter into 2x3 inch rectangles; make a slit in the center and twist inside out. Drop in deep fat and fry until light brown. Drain on paper towel and dush with powdered sugar. (Mrs. John Dzubay's recipe from St. Mary's RO Church cookbook -- above.)

Dobru' chut'! My mom called them crullers. My sister's Scandinavia in-laws call them fattigmand.

From: Schaller_Barb@htc.honeywell.com (Barb Schaller)

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