5 c Flour
1 lb Butter
6 Egg yolks
2 Yeast
1 c Sour cream
1 ts Vanilla; or *note
1 Walnut filling for kiffels
Recipe by: Margaret Groman Cut in flour and butter until pea size. Add remaining ingredients. Dough may seem soft, but it must be chilled overnight before rolling out. Divide dough into six balls or individual small balls. Margaret’s notes: I make approximately 110-120 balls. Roll out in granulated sugar (and some flour). Put nut filling, or apricot, or prune filling, and roll up. Bake in 325 degree oven until golden brown. —–