Bow Ties

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of sugar, and a pinch of salt. Create a well in the center and add 2 beaten eggs, 2 tablespoons of melted butter, and 3 tablespoons of milk, then mix until a smooth, firm dough forms.

Turn the dough out onto a lightly floured surface and knead gently until smooth and elastic. Wrap the dough in plastic wrap and allow it to rest at room temperature.

On a floured surface, roll the dough out to approximately 1/8-inch thickness using a rolling pin. Use a sharp knife or pastry wheel to cut the dough into rectangles approximately 2 inches wide by 4 inches long.

Cut a 1-inch slit lengthwise through the center of each rectangle. Gently pull one end of the dough strip through the center slit and pull it through to form a bow tie or butterfly shape.

In a deep heavy-bottomed pot or wok, heat 2 to 3 inches of vegetable oil to 350°F (175°C), checking the temperature with a thermometer for accuracy.

Working in small batches, carefully lower the bow ties into the hot oil and fry, turning once, until they are golden and crisp on both sides. Avoid overcrowding the pot to maintain oil temperature.

Remove the fried bow ties with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

While still warm, dust the bow ties generously with powdered sugar or drizzle with honey, and serve at room temperature as a snack or dessert.