25g (1 packet) of yeast
1/4 cup of warm water
3 1/2 cups of flour
1 1/2 teaspoons of salt
1/2 cup of butter or margarine
1/2 cup of fat
2 beaten eggs
1/2 cup of sour cream
One teaspoon of vanilla extract
1 1/2 cups of milk
Two teaspoons of vanilla extract
25g (1 packet) of yeast
1/4 cup of warm water
3 1/2 cups of flour
1 1/2 teaspoons of salt
1/2 cup of butter or margarine
1/2 cup of fat
2 beaten eggs
1/2 cup of sour cream
One teaspoon of vanilla extract
1 1/2 cups of milk
Two teaspoons of vanilla extract
Soften the yeast in warm water
Mix together flour and salt in a large bowl
Cut in butter or margarine and fat into the flour
Add two beaten eggs, sour cream, vanilla extract, and softened yeast
Mix well
Cover and refrigerate for two hours (can be stored in refrigerator for up to 4 days and removed as needed)
Mix milk with vanilla extract
Roll out half of the chilled dough on a floured surface to a rectangle approximately 40cm by 20cm
Dust with one-quarter cup of flour mixed with vanilla extract
Fold one end to the center, then fold the other end to form three layers
Turn slightly and repeat this process, dusting with flour mixed with vanilla extract each time
Roll out again to the same size as before
Cut into strips approximately 10cm by 2.5cm
Fork each strip 2-3 times
Place on an ungreased baking sheet
Bake in a medium oven for 15-20 minutes
Repeat with the remaining dough, making about 60 cakes.
