Chruscik

Whisk together 9 egg yolks, 3 tbsp sour cream, 1 tbsp rum, and 1 tsp vanilla in a large bowl until well combined and smooth.

Sift 3 cups flour with ½ tsp baking powder and ½ tsp salt into a separate bowl.

Gradually add the dry ingredients to the egg mixture, stirring gently until a stiff dough forms. The dough should be firm enough to roll out.

Divide the dough into manageable portions and roll out very thin on a floured surface, about 1/8-inch thick.

Cut the rolled dough into rectangular strips, approximately 2 inches by 3 inches, using a sharp knife or pastry wheel.

Make a small slit in the center of each strip and pull one end through to create a decorative twisted knot shape.

Heat oil for deep frying to 350°F (175°C) in a deep pot or fryer.

Carefully place the chruscik into the hot oil a few at a time, taking care not to crowd the pan.

Fry until light golden brown, approximately 1-2 minutes per side, turning once with a slotted spoon.

Remove the fried chruscik with a slotted spoon and drain on paper towels.

Mix 3 tbsp sugar and 1 unit confectioners' sugar together in a shallow dish while the chruscik are still warm.

Toss the warm chruscik in the sugar mixture until generously coated, then serve at room temperature.