6 Serves
119 Mins
12 g
68 g
7 g
In a large mixing bowl, combine the flour, eggs, sour cream, and vanilla extract to form a smooth dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
163 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
43 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Cover the dough and let it rest for 60 minutes to allow the gluten to relax.
Roll the dough out thinly on a floured surface and use a pastry cutter to slice it into ribbons, then cut a small slit in the center of each to twist them into the classic bow shape.
Heat the vegetable oil in a deep-frying pot to 175°C and fry the pastries until golden brown on both sides.
Egg
Sour Cream
Sugar
Vanilla Extract
Vitamin A
63 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
163 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgAlcohol
0 g