Boortsog
A simple dough of flour, butter, sugar, milk and an egg rests until smooth. The dough rolls out 5-7 mm thick; cut into rectangles or strips, optionally twisted or scored. Deep-fried in vegetable oil at moderate heat 2-3 minutes per side until uniformly golden. Drained briefly; eaten warm with sweetened milk tea, or cooled and stored in a tin for tea-time later.