Blanche's Kringla

via the CrispyTarts

1 1/2 cups sugar

1 stick margarine

2 Tbsp. butter

2 egg yolks, unbeaten

1 cup sour cream

1 cup buttermilk

2 level tsp. baking soda

2 tsp. baking powder, rounded

1/4 tsp. salt

1 tsp. vanilla

4 1/2 cups flour

Cream butter, margarine and sugar. Mix in egg yolk, sour cream and buttermilk. Add dry ingredients and vanilla. Cover and refrigerate overnight.

Next day - Heat the oven to 425┬║. Lightly flour a pastry cloth (we used a thin tea towel). Be careful not to use too much flour. Remove only a handful of dough at a time, keeping the rest in the refrigerator. If the dough gets too soft, it's a bummer dude...

Next, cut off a small amount......and with very lightly floured hands, roll into a pencil.  Then, shape each roll into a figure 8......and place on an ungreased cookie sheet...Try and place them at least an inch apart...When you've rolled your last one, place the Kringla in the oven (we did them one sheet at a time) and bake for about 5 to 8 minutes. Keep an eye on them; you want the bottoms to be a very light brown. Remove from the oven and let sit for a few minutes, then remove and place on a cooling rack and brush with cold water to keep them soft.

They're delicious slightly warm, so dive in......and wait for the slow burn of Kringla-dom.