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1
Combine the flour, sour cream, egg yolks, honey, lemon zest and salt in a stand mixer fitted with the dough hook attachment.
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2
Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes.
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3
Turn out onto a floured surface and knead until smooth, about 5 minutes.
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4
Divide into 2 balls, loosely cover with plastic wrap and let sit at room temperature, 1 hour.
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5
Roll out each ball on a floured surface into a 12-inch square, about 1/8 inch thick.
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6
Cut each square into 7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles).
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7
One at a time, make a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow.
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8
Heat about 3 inches of vegetable oil in a pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes.
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9
Remove with a slotted spoon and drain on paper towels.
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10
Toss in the confectioners' sugar.
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11
Store in an airtight container for up to 3 days.
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12
Photograph by Johnny Miller
