Gaby
Ingredients:
250g of flour (approx. 2 cups)
1 egg
3 egg yolks
50g of sugar (approx. ¼ cup)
50g of butter (approx. 3.5 tablespoons)
100g of sour cream (approx. ½ cup)
a pinch of baking soda and salt
1 tablespoon of vodka
On a cutting board, chop the butter with the flour and baking soda. Make a well in the center and add the egg, egg yolks, sugar, sour cream, vodka, and salt. Knead the dough until it resembles dumpling dough, then roll it out thinly. Cut the dough into strips about two fingers wide, then cut those strips into lengths of 10–15 cm (4–6 inches).
Make a longitudinal cut in the middle of each strip, about 2–3 centimeters (3/4–1 inch) deep, and pull one end of the strip through this cut to create a twist.
Be careful to keep the dough from drying out on the board.
Fry the vertuny in oil, making sure they float; turn them to cook on both sides.
Once the vertuny are golden brown, place them on paper towels to drain, then transfer to a plate and dust with powdered sugar.
My Modifications:
I used a little more flour — enough for the dough plus some extra to dust the board and prevent sticking. The dough should be tender; avoid overworking it. I used plain vodka and margarine instead of butter.
