Faworki recipe.
Faworki Przepis
Faworki, also known as chrust or angel wings, are a traditional Polish sweet treat often served during celebrations such as Carnaval or Easter. They are made by frying strips of dough until crispy and then dusting them with powdered sugar. Here is a recipe for making faworki at home:
Ingredients:
2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 large egg yolks
1/2 cup sour cream
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions:
In a large bowl, whisk together the flour, sugar, and salt.
In a separate bowl, whisk together the egg yolks, sour cream, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it for 2-3 minutes, until it becomes smooth and elastic.
Divide the dough into two equal portions and roll each portion out to a thickness of about 1/8 inch.
Use a sharp knife or pastry cutter to cut the dough into strips that are about 1 inch wide and 4 inches long.
Heat about 2 inches of vegetable oil in a large, deep skillet over medium heat until it reaches a temperature of 350°F.
Working in batches, fry the dough strips in the hot oil for about 1-2 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to transfer the fried faworki to a paper towel-lined plate to drain any excess oil.
Once all the faworki are fried and cooled, dust them generously with powdered sugar.
Serve immediately and enjoy!
Note: Faworki can be stored in an airtight container at room temperature for up to 1 week. To refresh them, simply sprinkle with more powdered sugar before serving.
Sure! Here's an alternative recipe for faworki that you might like to try:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 large egg yolks
1/2 cup heavy cream
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions:
In a large bowl, whisk together the flour, sugar, and salt.
In a separate bowl, whisk together the egg yolks, heavy cream, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it for 2-3 minutes, until it becomes smooth and elastic.
Roll the dough out to a thickness of about 1/8 inch.
Use a sharp knife or pastry cutter to cut the dough into strips that are about 1 inch wide and 4 inches long.
Heat about 2 inches of vegetable oil in a large, deep skillet over medium heat until it reaches a temperature of 350°F.
Working in batches, fry the dough strips in the hot oil for about 1-2 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to transfer the fried faworki to a paper towel-lined plate to drain any excess oil.
Once all the faworki are fried and cooled, dust them generously with powdered sugar.
Serve immediately and enjoy!
Note: You can also add a sprinkle of cinnamon to the powdered sugar for an extra burst of flavor. Enjoy!
Here's another recipe for faworki that uses rum and lemon zest for a unique twist on the traditional Polish treat:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 large egg yolks
1/4 cup rum
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions:
In a large bowl, whisk together the flour, sugar, and salt.
In a separate bowl, whisk together the egg yolks, rum, melted butter, and grated lemon zest.
Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it for 2-3 minutes, until it becomes smooth and elastic.
Roll the dough out to a thickness of about 1/8 inch.
Use a sharp knife or pastry cutter to cut the dough into strips that are about 1 inch wide and 4 inches long.
Heat about 2 inches of vegetable oil in a large, deep skillet over medium heat until it reaches a temperature of 350°F.
Working in batches, fry the dough strips in the hot oil for about 1-2 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to transfer the fried faworki to a paper towel-lined plate to drain any excess oil.
Once all the faworki are fried and cooled, dust them generously with powdered sugar.
Serve immediately and enjoy!
Note: The rum and lemon zest give these faworki a unique and delicious flavor, but if you prefer, you can substitute other extracts or flavorings of your choice. Enjoy!
Here's another recipe for faworki that includes a touch of baking powder for extra fluffiness:
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions:
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, beat the eggs until light and frothy.
Add the sour cream and vanilla extract to the beaten eggs and mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it for 2-3 minutes, until it becomes smooth and elastic.
Roll the dough out to a thickness of about 1/8 inch.
Use a sharp knife or pastry cutter to cut the dough into strips that are about 1 inch wide and 4 inches long.
Heat about 2 inches of vegetable oil in a large, deep skillet over medium heat until it reaches a temperature of 350°F.
Working in batches, fry the dough strips in the hot oil for about 1-2 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to transfer the fried faworki to a paper towel-lined plate to drain any excess oil.
Once all the faworki are fried and cooled, dust them generously with powdered sugar.
Serve immediately and enjoy!
Note: The addition of baking powder makes these faworki extra fluffy and light. You can also experiment with different flavorings, such as adding a touch of cinnamon or nutmeg to the dough. Enjoy!
Here's a vegan recipe for faworki that uses aquafaba as an egg substitute:
Ingredients:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 cup aquafaba (the liquid from a can of chickpeas)
1/4 cup non-dairy milk (such as almond or soy milk)
2 tablespoons vegan butter or coconut oil, melted
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions:
In a large bowl, whisk together the flour, sugar, and salt.
In a separate bowl, whisk together the aquafaba, non-dairy milk, and melted vegan butter or coconut oil.
Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it for 2-3 minutes, until it becomes smooth and elastic.
Roll the dough out to a thickness of about 1/8 inch.
Use a sharp knife or pastry cutter to cut the dough into strips that are about 1 inch wide and 4 inches long.
Heat about 2 inches of vegetable oil in a large, deep skillet over medium heat until it reaches a temperature of 350°F.
Working in batches, fry the dough strips in the hot oil for about 1-2 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to transfer the fried faworki to a paper towel-lined plate to drain any excess oil.
Once all the faworki are fried and cooled, dust them generously with powdered sugar.
Serve immediately and enjoy!
Note: Aquafaba is a great egg substitute for vegan baking, and works particularly well in this recipe. You can also experiment with different non-dairy milks and flavorings to customize the faworki to your liking. Enjoy!