Beat the eggs and sugar together. Beat in the lard and then the sour milk or buttermilk. Sift the dry ingredients together. Add to the egg mixture and mix well. Roll the dough out on a floured board to a thickness of 1/4 inch. Cut into rings with a doughnut cutter. Let the rings rest for 10 to 15 minutes before cooking them. Fry in deep hot oil until brown on both sides. Remove with a slotted spoon and drain on paper towels then roll in sugar or a mixture of cinnamon and sugar. Yield: 30 to 35 oliebolle.

Recipes hosted by allium Posted on Mc list by bobbi744@sojourn.com