Ceregy

Combine flour, sugar, and salt in a large mixing bowl, whisking together until evenly distributed.

Create a well in the center of the dry ingredients and add the egg yolks and sour cream to the center.

Mix the wet and dry ingredients together using a wooden spoon or your hands until a shaggy dough forms, then knead on a lightly floured surface for 3-4 minutes until smooth.

Divide the dough into 4 equal portions and roll each portion into a thin sheet approximately ⅛-inch thick on a floured surface.

Heat butter in a large skillet over medium-high heat until melted and foamy.

Cook the first sheet of dough in the hot butter for 2-3 minutes until light golden, then carefully flip and cook the other side for 1-2 minutes until golden brown.

Transfer the cooked sheet to a cutting board and repeat with remaining dough sheets, reheating butter between batches as needed.

Cut each cooled sheet into bite-sized pieces or strips, or serve whole depending on preference.

Dust the ceregy generously with powdered sugar just before serving.