Polish Pastries for Carnival – Faworki
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 5 egg yolks
- 2 tablespoon sour cream
- 1 tablespoon vodka (or lemon juice, but alcohol will make it even more crispy)
- 1 teaspoon sugar
- Oil for deep-frying, approx. 1 liter
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Knead a smooth dough from flour, egg yolks, sour cream, vodka and sugar. If the dough is too sticky, add a little flour - if it does not become supple, add a little sour cream. You can let the dough rest, but you don`t have to.
- Now roll out very thinly. The thinner the batter, the better the Faworki taste. With a sharp knife (I use the pizza cutter for this) cut into strips approx. 3 cm wide and 10 cm long. Cut each strip in the middle and pull one end through the gap.
- Heat the fat - in a saucepan or in the deep fryer to 180 ° C - and bake the Faworki until golden brown while turning. Drain on kitchen paper. Then put a layer on a plate and dust with icing sugar. Put the next layer on top and dust with powdered sugar and so on.
- Chrust means brushwood in German. And when you have piled all of the Faworki on the plate, it looks like a brush pile.
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