6 egg yolks
1/2 c. sour cream
1/2 tsp. salt
1/2 c. 10X sugar
2 c. flour
1 tsp. vanilla
1 oz. rum
Oil for deep frying

Beat the egg yolks until creamy and lemon color adding sugar gradually and beating constantly alternately: flour, salt and sour cream. Lastly add vanilla and rum.

Knead dough until it does not cling to the hand. Cover dough and place in refrigerator for a few hours or overnight. Then separate dough into several portions and roll very thin. When rolling dough, use very little flour. Turn the dough and loosen it from board often when rolling.

Cut rolled out dough into strips approximately 1 1/2 x 4 inches. Make slit closer to one end and bring longer end through the slit.

Heat oil to 375 degrees and fry quickly (only a few seconds) until very light brown. Turn only once. Drain on paper towels. Dust with 10X sugar.