These fried light and crisp dough twists are very popular and easy to make, especially with helpers. Children not only love to help, but are delighted to see the final shapes take form as they puff up. One person may form the strips, while the other one does the frying. Verhuny are best served the same day.

3 large egg yolks
2 tablespoons sugar
3 tablespoons sour cream
1 teaspoon vanilla extract
2 tablespoons dark rum or bourbon
1 1/2 - 2 cups flour
1/8 teaspoon baking powder
Oil for frying
powdered sugar

Beat egg yolks with sugar until pale. Add cream, vanilla extract, and rum. Sift flour with baking powder. Add to yolks and form a soft dough. Allow to rest, covered, for 5 minutes. Knead until smooth for 25 to 30 minutes.

Wrap in plastic wrap and chill at least 4 hours or overnight.

Divide dough into quarters. On a floured surface, roll one quarter into a rectangle 1/8 inch thick. Keep remaining dough covered. With sharp knife or pastry cutter, cut 1 1/2 inch strips, then cut these diagonally into 5 inch bars. Make a 2 inch slash down the center of each. Gently slip one end into the slit, making a twist. Place twists on a lightly floured towel and cover until ready to fry.

Heat oil to 375 degrees F. Fry 5 or 6 twists at a time until golden; do not crowd. Turn to cook both sides. Drain on paper towels and sprinkle with powdered sugar.

On serving platter, sprinkle again with powdered sugar. Serve with tea.