Form a fairly large hole in the middle of the pile of flour.
Add yolks.
Begin to gather the flour and eggs together, blending together.
Add salt, baking powder and sour cream and start kneading.
Add vinegar and knead some more.
Add more flour if too moist.
Once the dough is fully formed and smooth continue to knead with a “heavy” touch. While it does not need to be “till blisters form”, kneading helps keep them light.
Roll out as thin as possible
Cut dough into 1 x4 inch strips, cutting a slit in the middle of each strip
Pull one end through the slit, it will look twisted
Heat lard to 350 F
Fry in batches, turning to cook both sides, until golden brown
Drain on paper towels
Sift or roll in powdered sugar
Recipe Notes
Do not store in tightly covered lid. If they last that long, on the counter with a towel over is a good way to store.