Faworki recipe

1. Put the flour, 1 tsp fine salt and the sugar in a large mixing bowl and stir to combine. Add the egg yolks, vodka or vinegar and the soured cream. Stir to bring the mixture together, then turn out onto a clean work surface and knead for 10 mins or until it becomes a smooth dough. Wrap in clingfilm and chill in the fridge for 5 mins.
2. Remove the clingfilm and place the dough on a very lightly floured surface. Flatten the dough into a rectangle by beating it with a rolling pin (this aerates it: it’s important that the dough is beaten and not rolled at this point). When it’s an even thickness of 1.5cm, fold the short ends of the dough into the centre, one on top of the other, to give 3 layers. Repeat this step 3-4 times so the dough has been beaten for about 10 mins and is very smooth. Cover with clingfilm and chill for 20 mins.
3. Remove the clingfilm and place the dough on a very lightly floured surface. Roll into a rectangle about 20 x 45cm and the thickness of a £1 coin. Trim to a neat, straight-sided rectangle. With a short side facing you, slice in half vertically so you have two 10 x 45cm rectangles. Next, slice each rectangle horizontally at 3cm intervals to cut out 30 pieces in total. Cover with a damp cloth to stop them drying out. Cut a 3cm slit in the centre of each strip and pull one end of the strip through and back on itself to create a twist. Transfer to a chopping board or baking sheet lined with baking paper while you prepare the rest.
4. Heat the oil in a large saucepan over a medium-high heat until it reaches 170°C or a cube of bread turns golden in 1 min. Fry the faworki in batches for 2 mins or until golden, turning halfway through. Remove with a slotted spoon and drain on kitchen paper, then dust with icing sugar. Store in an airtight container. Best eaten on the day they are made.

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