How to make the most delicious and the most fragile faworki? Here is an old and proven recipe found in grandma’s notebook. A reliable recipe that always turns out well. It’s worth testing it out, especially during the carnival.
- 400 g of wheat flour,
- 4 yolks,
- 150 g of cream 18%,
- 20 ml of spirit or vinegar,
- 1 tablespoon of powdered sugar,
- a pinch of salt
- about 1 liter of oil.
Sift the flour onto a pastry board or into a large bowl. Beat the yolks, add powdered sugar, cream, spirit and a pinch of salt. Knead the dough vigorously until all ingredients are combined. You can also use a food processor for this. Form a ball of dough and knead for about 5 minutes.
Then roll out the dough into a rectangle, it doesn’t have to be thin yet. Fold it in thirds and hit it with a rolling pin to aerate it. Shape the rectangle again and fold the dough three times. Tap again with a roller. The more times you repeat this operation, the more fragile the faworki will be after frying.
After that, roll out the dough very thinly into a rectangle. Cut strips with a sharp knife, make a slit in the middle and roll them up. Preheat the oil to 170 degrees Celsius and fry the faworki at this temperature for less than an hour. Apply them in sections.
Source: Terazgotuje.pl, Smaker.pl
See also:
Layered Gołąbek cake. A creamy and chocolate delicacy perfect for coffee
This quick potato salad is pleasantly creamy. This is the simplest addition to meat
Green dumplings like from a restaurant menu. Make them for dinner
