Faworki

Step by stepInstructions

1. Mix the flour and salt in a bowl. Add the yolks, sour cream, butter, vinegar, vanilla, and lemon zest, and work into a stiff, smooth dough, kneading 10 minutes until elastic.
2. Cover the dough and rest it at room temperature for 30 minutes.
3. Roll the dough very thin — paper-thin, about 1/16 inch. Cut into 1 1/2 x 4-inch rectangles and slash a 1-inch cut down the center of each.
4. Pull one end of each rectangle through the slit to form a twisted bow.
5. Heat the oil to 350°F and fry the faworki in batches for 1-2 minutes per side until pale golden and puffed.
6. Drain on paper towels and dust generously with powdered sugar while still warm.