Faworki (Angel Wings)

Ingredients

All-purpose flour

2 cups

Egg yolks

4 large

Granulated sugar

2 tablespoons

Sour cream

1/4 cup

Vanilla extract

1 teaspoon

Salt

1/4 teaspoon

Vegetable oil

for frying

Powdered sugar

for dusting

Instructions

1. In a mixing bowl, combine the flour, egg yolks, granulated sugar, sour cream, vanilla extract, and salt. Mix until a cohesive dough forms.
2. Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
3. Divide the dough into two equal portions and cover with a clean kitchen towel. Let it rest for 15 minutes to relax the gluten.
4. On a floured surface, roll out one portion of the dough into a thin sheet, about 1/8 inch thick.
5. Using a sharp knife or pastry wheel, cut the dough into strips measuring about 1 inch wide and 4 inches long. Make a small slit in the center of each strip and gently pull one end through the slit to create a twisted shape.
6. In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Carefully drop a few faworki into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
7. Using a slotted spoon, remove the faworki from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
8. Repeat the frying process with the remaining dough strips until all are cooked.
9. Once the faworki have cooled slightly, dust them generously with powdered sugar before serving.