Directions: |
Directions:Place the flour in a large bowl: make a well in the center. Add the egg yolks and rub in with the fingers until combined (or pulse in the food processor until you get the same result. Note: if you're doing this in the processor, use the plastic blade, not the steel one). Add all the other ingredients except the confectioners' / powdered sugar, and blend well. On a lightly floured work surface, knead the mixture for a good long while into a smooth dough. You need to trap as much air in the dough as you can during this process. If kneading by hand, just keep repeating a pattern of folding the dough, flattening it, folding again, flattening it, for at least half an hour. If using a mixer with a dough hook, knead for at least fifteen minutes. You should be able to see at least some little air bubbles in the dough.
Wrap in plastic wrap and allow to rest in the refrigerator for 20 – 30 minutes. (You can let it rest overnight if you like.)
When ready to fry, roll out 1/16th inch thick. Slice into 1 1/2-inch wide strips. Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks kind of like a bowtie.
Heat the frying oil to 375º, or until a 1-inch bread cube turns golden brown in 50 seconds. Deep fry the strips in small batches until they turn light golden, turning once. Drain on paper towels and allow to cool. Dust with confectioners' sugar. |
This recipe for GRANDMA'S LITTLE BOW TIE COOKIES / PASTRIES is from