Name: Crispy angel wings (boží milosti)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 portions
Ingredients: 250 g plain flour; 1 pc egg; 2 pcs egg yolk; 2 tablespoons sour cream; 1 tablespoon rum; 2 tablespoons powdered sugar; 1 teaspoon lemon zest; 1 pinch salt; 500 g lard; 3 tablespoons powdered sugar

Step by step process

Dough

1
For the angel wings, sift the all-purpose flour into a large bowl, add a pinch of salt and make a well in the center for the wet ingredients.
2
Crack a whole egg and 2 yolks into the well, then add the sour cream, rum, powdered sugar and grated lemon zest. Mix everything briefly until the ingredients come together.
3
Work it into a smooth, firmer dough that does not stick to your hands. Knead it only briefly so it stays crisp, then wrap it in foil and let it rest in the fridge for 30 minutes.
TIP:
Chill dough with a high fat content (butter, lard). Wrap it and refrigerate for 20-30 minutes to let the fats firm up, and only then roll it out. Working with cold fat will ensure flakiness and less cracking during baking.

Rolling and shaping

4
Divide the rested dough into two parts and roll each one out as thinly as possible on a floured surface, ideally to 2 mm. The thinner the sheet, the crispier the result.
5
Using a fluted cutter or a knife, cut the sheet into diamonds about 6 cm on each side. Make a short slit in the center of each one and pull one corner through it to form the traditional knot.

Frying and serving

6
In a deeper pot or a deep fryer, heat the lard to 170 °C. You will know the temperature is right when a piece of dough floats up at once and tiny bubbles gather around it.
7
Add only a few pieces at a time so the fat does not cool down, and fry them for about 1 minute on each side until golden. Lift them out with a slotted spoon onto a paper towel so the excess fat drains off.
8
Dust the still warm pastries generously with powdered sugar and serve them with afternoon coffee or tea. They are best on the day of frying, while they are crunchy.