Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Chrust means brushwood in German. And when you have piled all of the Faworki on the plate, it looks like a brush pile.