5 egg yolks
½ teaspoon salt
3 tablespoons sugar
1 ½ cup sour cream
2 ½ cups flour
1 tablespoon rum (or brandy or cognac)


Add salt to eggs and beat until thick. Add sugar and rum and continue to beat. Add sour cream and flour, mixing well. Knead on floured board until the dough blisters, about five minutes.

Divide dough into fourths and roll one portion about 1/16 inch thick. Cut into strips about 1 by 4 inches. In the center of each, cut a 1 1/2 inch slit.

Lift one strip with fingertips and pull one end through the center slit. Gently pull on both ends, forming a bow knot. Repeat with remaining strips, placing them on cutting board until ready to cook.

Fry bow knots in hot fat, 375°F, until lightly browned. Drain on absorbent paper and sprinkle with powdered sugar when cooled.

Roll out remaining portions of dough and repeat.

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