How to make carnival roses step by step

• Pour the flour into a bowl, add the egg yolks, vinegar or vodka, and sour cream.
  300 g wheat flour - all-purpose, 4 egg yolks, 1 tablespoon vodka, 130 g sour cream
• Knead into an elastic dough.
• If the dough doesn't want to stick together, you can add a little more sour cream.
• Beat the prepared dough with a rolling pin for several minutes - hit it with the rolling pin, and when it flattens, fold it and hit it again. If you get tired, you can roll the dough into a flat cake, fold it into three like a sheet of paper, and roll it again.
• Wrap the dough in cling film and set aside for half an hour (you don't need to put it in the fridge).
• Cut off a piece of dough and roll it out into a very thin flat cake - use as little flour as possible for dusting (I didn't use any at all).
• Cut out circles of three different diameters from the dough - I had ones about 5 cm, 4 cm, and 2 cm.
• Make several cuts around the circumference of each circle with a knife.
• Stick the circles together, with the largest at the bottom, then the medium, and the smallest in the middle, then firmly press them together in the center - I pressed them with the handle of a knife.
• Set the finished flowers aside - cover them with a cloth to prevent them from drying out.
• Knead the remaining dough again, roll it out, and cut out circles.
• Pour oil or put lard into a wide saucepan - heat to a temperature of about 170 degrees.
• Put a few flowers in at a time - with the small circle facing down, and fry until golden brown, then flip them over and fry for another minute.
• Remove the roses using two forks, gently shake off excess oil from each, and place them on a paper towel to absorb any remaining oil.
• Place a little marmalade in the center of each flower, then sprinkle the whole thing with powdered sugar.
  100 g marmalade, powdered sugar