250g of flour (approx. 2 cups)
1 egg
3 egg yolks
50g of sugar (approx. ¼ cup)
50g of butter (approx. 3.5 tablespoons)
100g of sour cream (approx. ½ cup)
a pinch of baking soda and salt
1 tablespoon of vodka
On a cutting board, chop the butter with the flour and baking soda. Make a well in the center and add the egg, egg yolks, sugar, sour cream, vodka, and salt. Knead the dough until it resembles that for dumplings, then roll it out thinly. Cut into strips about two fingers wide and then cut those strips into lengths of 10-15 cm (4-6 inches).
Make a longitudinal cut in the middle of each strip, about 2-3 centimeters (¾-1 inch) deep, and pull one end of the strip through this cut to create a twist.
Be careful to keep the dough from drying out on the board.
Fry in oil, making sure they float, and turn them to cook on both sides.
Once the vertuny are golden brown, place them on paper towels to drain, then transfer to a plate and dust with powdered sugar.
My Modifications: I used more flour—enough for the dough plus some extra to sprinkle on the board to prevent sticking.
The dough should be tender and definitely not overworked.
Instead of vodka, I used regular vodka, and instead of butter, I used margarine.