250 g all-purpose flour
25 g melted butter
25 g sugar
100 ml white wine
1 Teaspoon of vanilla powder (or vanilla extract)
1 Pinch of salt
20 g confectioners sugar
Make a well in the flour on a pastry board, mix in the egg, sugar, vanilla extract, the melted butter and a pinch of salt.
Work the ingredients by hand to obtain a consistent but soft dough.
When it begins to harden, add the white wine. Work some more, cover with a dish towel and leave to rest.
After about 1 hour, roll out the dough to produce a very thin sheet and cut it into the tradtional strips of about 8×1.2 inches, knotted like a scarf.
Fry these in boiling oil, a few at a time, until they become puffy and golden.
Dry them on straw or absorbent paper and sprinkle with powdered sugar.