Step by step

1. Add the flour, sugar and salt into the bowl of the stand mixer fitted with the Paddle Attachment. Mix on speed 1 for 30 seconds. Increase the speed to 4 and add butter. Gradually add the egg yolks, egg and double cream.

2. Once the dough becomes cohesive, switch to the Dough Hook and add the vodka. Knead for 6-7 minutes. Take the dough out, shape it into a log and wrap it in cling film. Refrigiate for at least 30 minutes.

3. Divide the dough into 8 pieces. Using the Pasta Roller Attachment, roll out each piece on the thickest setting, then laminate by folding in half and rolling it again. Repeat the lamination 4 times until the dough is smooth. Next, roll out the dough thinner and thinner until thickness 5. Sprinkle the dough with flour if needed to prevent sticking. Store the rolled out sheets under a damp cloth and make sure they do not stick. Cut the rolled out dough into 3-4 cm diamonds, then cut a slit in the middle of each strip. Loop one of the ends of each strip through the slit and transfer to a tray. Keep chilled in the fridge.

4. Once all the dough strips are shaped, heat up half of the vegetable shortening in a pan to 180°C. Deep fry half of the the dough strips, flipping them halfway through. After frying, place on tissue to absorb excess fat. Repeat with the rest of the dough strips using fresh vegetable shortening. Arrange the angel wings on a platter and sprinkle with the icing sugar.