Faworki - Angel Wings (Chrust)

In large bowl, beat egg yolks with powdered sugar and lemon zest for 3-4 minutes until pale and thick.

Add sour cream and vodka, mix until well combined - alcohol helps create tender, crispy texture.

Gradually add flour, mixing first with spoon then kneading by hand until dough comes together.

Knead dough on lightly floured surface for 5-6 minutes until smooth, elastic, and slightly sticky.

Wrap dough tightly in plastic wrap, refrigerate for 30 minutes to relax gluten and make rolling easier.

Divide chilled dough into 4 portions, keep unused portions covered to prevent drying.

Roll out one portion on floured surface as thin as possible, about 2mm thick - thinner is better for crispiness.

Cut dough into strips 4cm wide and 10cm long using sharp knife or pastry wheel.

Make 2-3cm lengthwise slit in center of each strip, pull one end through slit to create twisted shape.

Heat oil in deep heavy pot to 180°C (350°F) - test with small piece of dough, should sizzle immediately.

Carefully slide 3-4 faworki into hot oil, fry 30-40 seconds per side until light golden.

Flip once with slotted spoon when edges turn golden, watch carefully as they cook very quickly.

Remove with slotted spoon when both sides are evenly golden, drain on paper towels.

Repeat with remaining dough portions, maintaining oil temperature between batches.

Let cool completely, dust generously with powdered sugar just before serving for best presentation.