Hungarian Twists

I found this hand-written recipe in one of my mother's Hungarian cookbooks.   Although I don't remember her making them, I bet this is one of our grandmother's recipes that has been passed down from her mother.

• 1 large egg
• 1 large egg yolk
• 1 T brandy
• 1 t vanilla
• ½  t salt
• ½ c  confectionary  sugar
• 2 T sour cream
• 1 ½ c flour
• vegetable oil

Line a few baking sheets with parchment paper.

Line a large platter with paper towels and set aside.

Place the egg, egg yolk, brandy, vanilla, salt, a quarter cup of the sugar and sour cream in a medium bowl and mix until smooth.   Stir in the flour and mix well.   Divide the dough in half, wrap in plastic wrap and refrigerate for a hour.

Take one piece of dough and roll out on a floured board to a 12" x 10" rectangle, 1/8" thick.   Cut the rectangle into two 5" x 12" pieces, then cut each piece crosswise into a dozen 5" x 1" strips.

Cut a lengthwise on inch slit in the center of each strip. Carefully pull one end of the dough through the opening and twist.    Place the shaped dough on prepared baking sheets and repeat with the remaining dough strips.

Place two inches of vegetable oil in an electric frying pan and heat to 375 degrees.   Fry about five twists into the hot oil and cooking for thirty seconds, then turn them over and cook for thirty seconds on other side.    Remove them with a slotted spoon and place on prepared, paper towel lined platter and dust with remaining confectionary sugar. Then place on a bakers rack to cool.  Repeat to all twists are fried.

I store them in a sealed, brown paper shopping page for up to two days.