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Chrusciki I
March 15, 2016

I've made a similar recipe for over 50 years the difference is mine uses 6 egg yokes and 5 Tbl sour cream alternating flour and sour cream till you have a nice ball then kneed till blistery and smooth. Keep dusting flour so you won't stick. Oh and I make them four inches long and after folding stretch them as you lay them in the hot oil. My kids always fought over the largest ones. My Busia said mine were just like hers!!!

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