Preparation
In a large mixing bowl, combine the sour cream, salt, sugar, and melted butter.
Quickly add the flour and knead into a dough with the consistency of cookie dough.
Let the dough rest for a few hours in a cool place.
Form rolls about 30 cm long and the thickness of a small finger.
Place two rolls in a crisscross pattern on a bricelet iron.
Close and bake until light brown in color.
Recipe from Cuisine & Traditions au Pays de Fribourg, Éditions la Sarine.
For approx. 300 pieces
Preparation : resting time + 10 min
Ingredients and products
- 2 liters sour cream
- 2 to 3 tablespoons salt
- 4 tablespoons sugar
- 100 g butter
- approx. 1.7 kg flour
