Directions: Cut in 2 TBL of cold butter to flour mix, then add to2 egg yolks, 1/2 cup  plus 2 Tbl sour cream, mix well, Mix until dough becomes a ball.  Wrap and refrigerate for 2 hours. Dust dough and roll out1/4 inch thick, cut with 3in doughnut cutter, Deep fry 1 to 2 mins until golden brown, cool on rack., add glaze if you like.

Ingredients: Marcelle’s Flour Blend tapioca, corn, potato starch, rice flour raw cane sugar, baking powder, salt nutmeg

Product weight: 430g