Bowtie Fritlach

Category, , DifficultyAdvanced
Yields42 Servings
Prep Time1 hr 15 minsCook Time3 minsTotal Time1 hr 18 mins
 2 cups flour, plus more for dusting
 ½ cup sour cream
 4 egg yolks
 2 tbsp honey
 ½ tsp grated lemon zest
 canola oil, for frying
 2 cups confectioners sugar
1

Combine the flour, sour cream, egg yolks, honey and zest in a mixer fitted with the dough hook. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes. Turn out onto a floured surface and knead until smooth.

2

Divide into 2 balls; loosely cover with plastic wrap and let sit at room temperature for 1 hour.

3

Roll out each ball on a floured surface into a 12- inch square, about 1/8” thick. Cut each square into 7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles). One at a time, make a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow.

4

Heat about 3 inches of oil in a 6 quart pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes.

5

Remove with a slotted spoon and drain on paper towels. Toss in the confectioners’ sugar. Store in an airtight container for up to 3 days.

Ingredients

 2 cups flour, plus more for dusting
 ½ cup sour cream
 4 egg yolks
 2 tbsp honey
 ½ tsp grated lemon zest
 canola oil, for frying
 2 cups confectioners sugar

Directions

1

Combine the flour, sour cream, egg yolks, honey and zest in a mixer fitted with the dough hook. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes. Turn out onto a floured surface and knead until smooth.

2

Divide into 2 balls; loosely cover with plastic wrap and let sit at room temperature for 1 hour.

3

Roll out each ball on a floured surface into a 12- inch square, about 1/8” thick. Cut each square into 7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles). One at a time, make a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow.

4

Heat about 3 inches of oil in a 6 quart pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes.

5

Remove with a slotted spoon and drain on paper towels. Toss in the confectioners’ sugar. Store in an airtight container for up to 3 days.

Bowtie Fritlach

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