knead into a dough
Add flour, egg yolks, whipping cream, liquor, a pinch of salt, vanilla paste, and lemon zest to a large bowl. Knead into a smooth dough. Knead for about 5 minutes by hand or use a stand mixer fitted with a dough hook. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or up to 2 days.
cut into angel wings
Divide the pastry dough into four parts. Using a rolling pin or a pasta machine (this is what we've used), roll the dough into a 2 mm (1/16 inch) thick rectangle. Then, cut into 10 cm x 5 cm (4-inch x 2-inch) rectangles. Make three incisions in the middle using a sharp knife or a pizza cutter. Then pull the upper end through one of the slits to form a bow. While rolling out the dough, cover the rest with a damp towel or clingfilm to prevent the dough from drying out.
fry the fritters
Add oil to a large pan. Add the angel wings when the oil reaches 175 °C / 345 °F. Working in batches, fry about 2 - 3 wings at once, depending on the size of the pan. They will puff up and become larger, so don't overcrowd the pan. Fry on one side for 30 - 60 seconds, then turn and fry until golden brown.
Place the angel wings on a wire rack lined with a paper towel. Dust them with icing sugar and (optionally) BAM Spices Vanilla Sugar.