from Helen Rausnitz, maybe from Minnie, who appears to have been a master baker
Notes: I’ve made these and they were wonderful. When Sara and I made them again in the fall of 2005 they were dry and boring. Try them and see what you get. I’ve always been fascinated by the method by which the dough is made…somehow it seems wrong. I’ve asked a bit about this method, but I don’t have any answers… -Joan
1 pkg dry yeast
½ lb margarine (butter)
1 cup sour cream
3 cups sifted flour
3 egg yolks
½ tsp salt
Filling:
1 cup finely chopped nuts
1 cup sugar
1½ tsp cinnamon
Sprinkle yeast on flour and salt in medium-size bowl.
Add softened margarine and blend together with hands.
Stir egg yolks into sour cream and add to flour and shortening to make a stiff dough.
Shape dough into round ball and wrap in waxed paper. Refrigerate overnight.
When ready to use divide dough into 4 parts—keeping unused portion in refrigerator until ready to use.
Roll dough on board and sprinkle with filling. Roll up to ¼” strip (????) and cut into 2” pieces
Place on lightly greased cookie sheet and bake in moderate (350) oven until brown. (Brush with oil, sprinkle with cinnamon, first).