Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup granulated sugar (for caramel coating)
- 1/4 cup water (for caramel coating)
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, sugar, melted butter, milk, vanilla extract, and salt. Mix until a smooth dough forms.
2. On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut the dough into thin strips, about 1 inch wide and 4 inches long.
3. Heat the oil in a deep fryer or large pot to 375°F.
4. Fry the dough strips in batches until golden brown and crispy, about 2-3 minutes per batch. Remove from the oil using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. In a small saucepan, combine the sugar and water for the caramel coating. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns golden brown.
6. Dip each fried dough strip into the caramel mixture, making sure to coat it evenly. Place the coated strips on a wire rack to cool and harden.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes about 24 caramel-coated faworki
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 80mg
Total carbohydrates: 24g
Dietary fiber: 0g
Sugar: 14g
Protein: 2g
Substitutions for ingredients:
- You can use vegetable oil instead of unsalted butter for the dough.
- Almond or soy milk can be used instead of regular milk.
Variations:
- Add 1 tsp of ground cinnamon to the dough for a cinnamon-flavored faworki.
- Drizzle melted chocolate over the caramel-coated faworki for a chocolate twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the dough strips to ensure they cook evenly and become crispy.
- Use a candy thermometer to monitor the temperature of the caramel mixture to prevent it from burning.
Storage instructions:
Store the caramel-coated faworki in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the faworki in a preheated oven at 350°F for 5-10 minutes until crispy.
Presentation ideas:
Arrange the caramel-coated faworki on a platter and dust with powdered sugar for a classic presentation.
Garnishes:
Garnish with fresh fruit, such as strawberries or raspberries, for a pop of color and flavor.
Pairings:
Serve with a cup of coffee or tea for a sweet and satisfying treat.
Suggested side dishes:
These faworki are best enjoyed on their own as a dessert or snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes more manageable.
- If the caramel mixture becomes too thick, add a little more water to thin it out.
Food safety advice:
- Be careful when working with hot oil to prevent burns.
- Use a candy thermometer to ensure the caramel mixture reaches the correct temperature to prevent burning.
Food history:
Faworki are a traditional Polish pastry that are typically served during the carnival season, which precedes the start of Lent. They are also known as chrusty or chruściki.
Flavor profiles:
These caramel-coated faworki are sweet and crispy with a hint of vanilla.
Serving suggestions:
Serve these faworki as a sweet treat for dessert or as a snack with coffee or tea.
Related Categories
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Region: Polish
Taste: Sweet, Crunchy, Buttery, Caramelized