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Ingredients
- 1 egg
- 1½ tablespoons sugar
- ½ cup (125 ml/4 fl oz) milk
- 2 cups (250 g/8 oz) plain flour
- oil, for deep-frying
- 1¾ cups (215 g/7 oz) icing sugar
Method
1. Beat the egg with the sugar in a bowl, then stir in the milk. Sift the flour with ½ teaspoon salt and mix in to form a stiff dough, adding more milk if necessary. Roll out on a lightly floured work surface. Cut into strips about 10 cm (4 inches) long and 3 cm (1¼ inches) wide. Make a slit along the length, like a buttonhole. Tuck one end through the slit and pull through to make a twist.
2. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry 3 or 4 khvorst at a time, until golden brown on both sides. Drain on crumpled paper towel. Sift icing sugar over the pastry after it is fried but before it gets cold.
