In a large bowl, sift together the flour, baking powder and salt. Set aside.

In another large bowl, whisk the sour milk and sugar, until smooth and combined.

Beat in the eggs until just combined.

Add the flour mixture to the wet mixture, stir with a wooden spoon until just combined. The dough will be sticky.

Refrigerate it for about 2 hours, or until completely chilled.

Turn the dough onto a floured surface. Knead for 2 minutes, or until the dough is smooth and elastic. Return the dough to the fridge for another hour.

Turn the dough onto a floured surface. Divide the dough into 16 rolls.

Put the rolls in the refrigerator while you heat the oil.

In a heavy medium pot or a deep-fat fryer, put enough oil to achieve a depth of about 4 inches; heat it to 375° F.

Gently transfer 4-5 fatcooks into the pot.

Fry until golden brown on each side.

Remove with a slotted spoon and place on paper towels to blot excess oil.