Faworki

Instructions

1. In a bowl, mix the flour, sugar, salt and lemon zest, then add the soft butter and rub with your fingertips until you get a sandy texture.
2. Add the eggs, the yolks, the sour cream and the brandy if using, then knead for 5 minutes until you have a smooth, supple dough.
3. Wrap the dough in cling film and let it rest for 30 minutes in the fridge.
4. Roll the dough out very thinly on a floured surface, then cut rectangles about 10 cm by 3 cm and make a slit in the centre of each.
5. Heat the oil to 170 °C (340 °F) and drop a few faworki in at a time for 1 to 2 minutes, until golden and puffed.
6. Drain on paper towel, dust with icing sugar and serve once cooled.