Place all the ingredients for the dough in a bowl. Mix all by hand into soft , slightly sticky dough. Place the dough in a plastic bag and put it in a freezer, while making the filling.
Make the filling. In a medium bowl mix egg white with rum and vanilla, add nuts and sugar. Stir, and spoon it out in a corner of a medium zipper bag. Twist the bag tightly around the filling.
Take the dough out of a freezer, divide into 6 identical balls. Flour the surface on which you are going to work on.
Roll each ball onto 4 mm thick circles. Cut each circle into 6 widgets.
Place the wide side of the widget closer to you. Cut the corner off of the bag with filling, and squeeze some filling alongside the longer side of each wedge.
Start rolling the the dough toward the other end.
Spray backing sheet with nonstick spray. Place about 12 crescent on one sheet. Make sure the filling on the edges is pointing up.
In a small bowl mix egg yolk and 1 tbsp of water. Brush the egg-wash on each crescent.
Preheat the oven to 360 F and bake for 20 minutes.
After the crescents are done coat them in 2 parts of powder sugar and one part granulated sugar. Let cool before eating.
On a clean smooth surface, place flour( make a mount), create small hole in the middle.
Cut cold margarine into tablespoons and add on the flour.
Add sugar, vanilla, nuts, and egg yolks. Mix by hand and refrigerate for ½ hr.
Chilled dough cut in half, and from one-piece roll thick snake about ½ inch in diameter.
With butter knife cut equal pieces (1/4 inch thick.) Place one piece of the dough in the middle of your palm of your left hand, than with index and middle finger of your right hand roll back and forth about 5x.
Place on a baking sheet and curve the edges in like a small crescent. Place them in rows with half an inch of space.
Bake at 350°F for 7 minutes. Let cool for 5 minutes.
In a medium bowl mix 3 cups of powder sugar, and 1 cup of granulated sugar.
With a metal spatula gently take four cookies at a time and place them in the sugar mixture and coat them in it.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
