Traditionally, this fried treat is made for Lent and is similar to a donut or fried dough but is simple to make and still delicious. Growing up, my siblings and I often asked our mother to make it outside of the days leading up to Easter, however she was steadfast on tradition. You can find versions of this pastry in Poland, Italy and Germany and other countries as well.
2 cups of all-purpose flour
5 tablespoons granulated sugar
2 egg yolks
1 whole egg
3 tablespoons of sour cream or heavy cream
2 to 3 teaspoons of rum (dough absorbs less fat during frying)
lemon zest (from ½ a lemon)
3 cups of oil or lard for frying (9 inch frying pan)
Prepare wet and dry ingredients separately. First mix dry ingredients together in a bowl. Next, beat the eggs, sour cream and rum lightly with a fork until just mixed and then pour into the dry ingredients.
Mix until it just comes together but looks dry. At this point dump mixture on to a counter. Knead it until pliable dough is formed. If the dough becomes too stiff, add little more cream.
Allow the dough to rest for 30 minutes underneath a piece of plastic wrap or overturned bowl.
Roll the dough into square sheet ¼ “thick. Cut into squares approximately 2” x 2” and make several 1” long cut in the middle of each rectangle as shown in the picture. Let it rest for few minutes.
In either a frying pan or a fry-o-later heat your oil or lard (I use a good old-fashioned frying pan and lard as these were traditionally available!). Test the heat of your pan to ensure that it is not too hot to burn /365 F/, but hot enough to cause a sizzle when you drop in a small piece of dough. Fry until golden brown. Place it on paper towel to dry excess fat and roll in powdered sugar with a little cinnamon.