In a large bowl, whisk together the condensed milk and eggs until well combined and smooth.

In a separate bowl, combine the flour and baking soda. If using salt, add it here too.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If using vanilla extract, stir it in now. If using vanilla bean, scrape the seeds and add them.

Turn the dough out onto a lightly floured surface and knead gently for a few minutes until it's smooth and elastic. Do not overknead.

Divide the dough into two portions. Roll out one portion to a thickness of about 2-3 mm. The thinner it is, the crispier your Žagarėliai will be.

Using a knife or a pastry wheel, cut the dough into strips about 2 cm wide and 10 cm long. Make a slit in the middle of each strip, about 3-4 cm long.

To form the 'angel wings', thread one end of each strip through the slit in the middle. Gently pull it through to create a twisted bow shape.

Heat the vegetable oil in a deep pot or frying pan over medium heat to about 170°C (340°F).

Carefully place a few Žagarėliai into the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes on each side, until golden brown and puffed up.

Remove the fried Žagarėliai with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Repeat with the remaining dough. Once all Žagarėliai are fried, let them cool slightly.

If using, dust generously with powdered sugar before serving. Enjoy your crispy, sweet treat!