Ingredients
200 g wheat flour
2 egg yolks
12 g melted butter
1/2 tsp lemon zest
1 1/2 tbsp icing sugar
1 1/2 tbsp cream
1 teaspoon brandy
400 ml of oil for frying
Directions
1. Stir eggs and sugar until fluffy. Add butter, cream, brandy, lemon zest, and flour. Work the dough together
2. Cover the dough and let it chill overnight.
3 Roll out the dough thinly and roll it out into diagonal strips approx. 3 x 10 cm. Make a slit about 2 cm long in the middle of each piece. Thread one edge of the cake into the slit so that a knot is formed in the middle.
4. Heat the oil in a deep saucepan to 180. Put in a few pieces of the dough at a time and cook them until golden brown. 5. Turn the oil cakes in half the time. Remove them with a slotted spoon and let them drain on paper towels.
