6 Serves
105 Mins
In a large mixing bowl, combine the flour, egg yolks, sour cream, vanilla extract, and a splash of vodka or vinegar to form a smooth, elastic dough.
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Vitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
58 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
1 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
11 g / 20 gCholesterol
359 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Cover the dough with plastic wrap and let it rest at room temperature for 60 minutes to relax the gluten.
Roll the dough out thinly on a floured surface and use a pastry cutter to slice it into long ribbons, then cut a small slit in the center of each ribbon and pull one end through to create the signature twist.
Heat the vegetable oil in a heavy-bottomed pot to 175°C and fry the dough ribbons in batches until they are golden brown on both sides.
Remove the pastries with a slotted spoon, drain on paper towels, and dust generously with powdered sugar before serving.
3
g50
g10
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