Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Vegetable oil, for frying
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Special equipment needed:
- Rolling pin
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, cinnamon, and salt.
2. Add the eggs and melted butter to the bowl and mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Heat vegetable oil in a deep pot to 350°F.
6. Roll out the dough into a thin sheet and cut it into 1-inch wide strips.
7. Cut a small slit in the center of each strip and pull one end of the strip through the slit to create a twist.
8. Fry the faworki in batches until they are golden brown, about 2-3 minutes per batch.
9. Remove the faworki from the oil using a slotted spoon and place them on paper towels to drain excess oil.
10. Mix the sugar and cinnamon in a bowl and sprinkle it over the warm faworki.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 30 faworki
Nutritional information:
Calories per serving: 91
Fat: 3g
Carbohydrates: 14g
Protein: 2g
Sodium: 28mg
Sugar: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- You can use a different type of oil for frying, such as canola or peanut oil.
Variations:
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Dust the faworki with powdered sugar instead of cinnamon-sugar.
- Dip the faworki in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure the faworki cook evenly.
- Don't overcrowd the pot when frying to prevent the faworki from sticking together.
- Store the faworki in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the faworki in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the faworki in the oven at 350°F for 5-10 minutes until warm and crispy.
Presentation ideas:
Serve the faworki on a platter with a dusting of cinnamon-sugar and a sprinkle of powdered sugar.
Garnishes:
Garnish the faworki with fresh berries or whipped cream for a festive touch.
Pairings:
Pair the faworki with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Serve the faworki with fresh fruit or a side of yogurt for a balanced snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the faworki are too greasy, let them drain on paper towels for a few extra minutes.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the faworki are cooked all the way through before serving.
Food history:
Faworki, also known as chrust or angel wings, are a traditional Polish pastry typically served during Carnival season.
Flavor profiles:
The cinnamon-sugar faworki are crispy, sweet, and slightly spiced with cinnamon.
Serving suggestions:
Serve the faworki as a snack or dessert for a festive treat.
Related Categories
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Region: Polish
Taste: Sweet, Spicy, Crunchy, Cinnamon, Cinnamon-Flavored