Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, for dusting
Special equipment needed:
- Deep fryer or large pot for frying
- Rolling pin
- Pastry cutter or knife
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.
2. In a separate bowl, whisk together the eggs, melted butter, granulated sugar, heavy cream, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for a few minutes until it becomes smooth and elastic.
5. Roll out the dough to a thickness of about 1/8 inch.
6. Cut the dough into strips about 1 inch wide and 4 inches long using a pastry cutter or knife.
7. Make a small slit in the center of each strip and pull one end through the slit to create a twist.
8. Heat the oil in a deep fryer or large pot to 375°F.
9. Fry the faworki in batches until they are golden brown, about 2-3 minutes per batch.
10. Remove the faworki from the oil with a slotted spoon and place them on paper towels to drain excess oil.
11. Once the faworki have cooled, dust them generously with powdered sugar.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
This recipe makes about 24 faworki.
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 2g
Cholesterol: 30mg
Sodium: 50mg
Total carbohydrates: 19g
Dietary fiber: 0g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- Heavy cream can be substituted with whole milk or half-and-half.
- Vanilla extract can be substituted with almond extract or lemon zest.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the dough for a spiced flavor.
- Dip the faworki in melted chocolate or caramel for a decadent treat.
- Serve the faworki with a side of fruit compote or whipped cream.
Tips and tricks:
- Make sure the oil is hot enough before frying the faworki to ensure they cook evenly and become crispy.
- Don't overcrowd the fryer or pot when frying the faworki to prevent them from sticking together.
- Dust the faworki with powdered sugar while they are still warm to help the sugar stick better.
Storage instructions:
Store the faworki in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the faworki in a 350°F oven for 5-10 minutes until they are warm and crispy again.
Presentation ideas:
Arrange the faworki on a platter and sprinkle with extra powdered sugar for a beautiful presentation.
Garnishes:
Garnish the faworki with fresh berries or a sprig of mint for a pop of color.
Pairings:
Pair the faworki with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Serve the faworki with a side of fresh fruit or a scoop of ice cream for a delicious dessert.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or cream at a time until it becomes more pliable.
- If the faworki are too greasy, try frying them at a slightly lower temperature or for a shorter amount of time.
Food safety advice:
- Always use caution when working with hot oil to prevent burns or fires.
- Make sure the faworki are cooked all the way through before serving to prevent foodborne illness.
Food history:
Faworki, also known as chrust or angel wings, are a traditional Polish pastry that is typically served during the carnival season.
Flavor profiles:
The faworki have a light and crispy texture with a subtle vanilla flavor and a sweet powdered sugar coating.
Serving suggestions:
Serve the faworki as a sweet snack or dessert for any occasion.
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Region: Polish