Zagareliai II

Combine 2 cups flour and 1 tsp salt in a large mixing bowl, creating a well in the center of the flour mixture.

Crack 2 eggs and 3 egg yolks into the well, then add 1 Tbsp alcohol spirits and begin mixing with a fork to incorporate the flour gradually.

Knead the dough by hand for 3-4 minutes until smooth and slightly elastic, adding a touch more flour if the dough sticks to your fingers.

Roll the dough out on a lightly floured surface to a thin, even sheet about 1/8-inch thick using a rolling pin.

Cut the rolled dough into thin, narrow strips or irregular small pieces about 2-3 inches long, handling gently to avoid tearing.

Heat 2 Tbsp butter in a large skillet or shallow pan over medium heat until melted and foaming.

Working in batches, add the dough pieces to the hot butter and fry for 3-4 minutes, stirring frequently to ensure even browning.

Continue frying the remaining dough pieces in batches until all are cooked through and golden brown, maintaining medium heat throughout.

Transfer the finished zagareliai to a serving plate and serve warm, optionally dusted with additional salt or sugar to taste.