Favorki

4 eggs yolks
1 egg
1/2 tsp. salt
1/3 c. confectioner's sugar
2 Tbsp. rum or brandy
1 tsp. vanilla extract
1 1/4 c. flour
3 c. veg shortening for frying (oil)

In a large bowl combine egg yolks, egg and salt. Beat on the highest speed until mixture is thick and drops softly from the beaters, 7 to 10 minutes.
Beat in sugar, a small amount at a time. Beat in rum and vanilla extract. Remove from mixer.
Fold flour into mixture by hand until incorporated.
Turn dough onto generously floured surface. Knead dough until blisters form on the dough, about 10 minutes. Add small amount of flour as needed to surface to keep dough from sticking.
Divide dough in half. Cover one half with inverted bowl, towel or plastic wrap to prevent from drying.
Roll out other half of dough as thin as possible, about an 8x12 inch rectangle. If the dough resists, let it rest for a few minutes and resume rolling.
Cut dough into 2x4 inch rectangles. Make a 2 inch slit from center to almost to end of each dough strip. Pull opposite end of strip through slit to twist the dough. Repeat with the remaining dough.
In a large skillet, heat vegetable shortening until it reaches 350 degrees F. on the deep-fat fry thermometer. ( This is important, if the oil is too cool dough will absorb too much oil, if too hot
the pastry will burn on the outside and will not cook inside.)
Add a few angel wings at a time and fry until golden brown on both sides.
Remove and drain on the paper towels. Repeat, frying a few favorki at a time.
cool completely and dust with confectioner's sugar. Store in a airtight container.