Ringakaka

By: Shannon Seney

1 c sugar

1/2 c softened margarine

2 eggs

1/2 c whipping cream

1 c buttermilk

1 tsp baking soda

4 1/2 c flour (may need more)

Cream together first two ingredients; then add in eggs. Next, add in the whipping cream followed by the buttermilk. Add the baking soda and flour. May need to add more for batter to be sticky and not thin. ** Dough must be refrigerated for at least 30 minutes.**

Sprinkle flour down onto hard surface. Grab a small ball of dough and roll it on floured surface into a long cord. Take the cord and make what looks like a snail shell pattern; wrap it around and around into a circle.

Beat an egg and use finger tips to sprinkle onto the dough. Bake at 425 degrees for 5-7 minutes until bottoms are lightly browned. Serve warm.