Croatian Bow Knots

In a large mixing bowl, combine flour and salt, then cut in softened butter until the mixture resembles coarse crumbs.

Beat the eggs lightly and add them to the flour mixture along with the milk, stirring until a smooth, pliable dough forms.

Turn the dough out onto a lightly floured surface and knead gently for 2 to 3 minutes until the dough is smooth and elastic.

Wrap the dough in plastic wrap or cover with a clean cloth and allow it to rest at room temperature.

On a floured surface, roll the rested dough out to approximately 3 mm thickness, then cut it into strips roughly 2 cm wide and 10 cm long.

Make a small slit in the center of each strip and pull one end of the strip through the slit to form a bow knot shape.

Heat oil in a deep pan to 175°C (350°F) and fry the bow knots in batches, turning once, until they are golden and crisp on both sides.

Remove the fried bow knots with a slotted spoon, drain them on paper towels, and dust generously with powdered sugar before serving.