Brushwood

Ingredients:

• 2 cups of premium flour + extra for working with the dough
• 0.5 cup sour cream
• 4 large egg yolks
• 2 tablespoons of honey
• 0.5 tsp finely grated lemon zest
• 0.5 tsp salt
• 2 cups powdered sugar
• Vegetable oil, for deep-frying

Preparation:

1. In the bowl of a stand mixer, combine the flour, sour cream, egg yolks, honey, lemon zest, and salt. Mix on medium speed with the dough hook attachment until the dough comes together and begins to pull away from the sides of the bowl, 3-4 minutes. Turn the dough out onto a floured surface and knead until smooth, about 5 minutes.
2. Divide the dough into 2 portions and form into balls. Cover the dough loosely with plastic wrap and let it rest at room temperature for 1 hour.
3. On a floured work surface, roll each ball of dough into a 12-inch square, about 1/4 inch thick. Cut each square into 7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles).
4. Make a 2.5cm slit down the centre of each rectangle; lift the short end up and thread it through the slit, then pull it out; twist in the middle to form a bow.
5. In a saucepan over medium heat, heat about 7 cm of vegetable oil until it reaches 175°C on a deep-fry thermometer.
6. Fry 5-7 bowties at a time, turning, until deep golden brown, 2-3 minutes. Transfer with a slotted spoon to paper towels. Dust with powdered sugar. Store the brushwood in an airtight container for up to 3 days..