Faworki, also known as chrust, is one of the favorite delicacies during Fat Thursday. Learn a proven method that will allow you to prepare them simply and quickly.
Fat Thursday is a holiday that is an integral part of carnival. It falls on the last Thursday before the beginning of Lent. For centuries, it has been an opportunity to feast and celebrate with your loved ones. On Fat Thursday, people ate fatty foods and drank wine. It was the last such opportunity before Easter. Nowadays, we are increasingly moving away from tradition and giving up abstaining from eating and drinking during Lent. However, Fat Thursday is still present in our tradition and celebrated in various ways.
One of the most popular sweets on this day are faworki, also known as chrust. Despite being quite greasy due to the frying process. That’s why they are the perfect dessert for Fat Thursday. The name brushwood describes them perfectly, comparing them to delicate and dry twigs.
Faworki are prepared with quite hard but elastic doughto make which we only need five ingredients. The key element are egg yolks and spirit. Thanks to them, we obtain a characteristic mass that is ideal for frying. By no sugar in the dough, the faworki will not burn while frying. In turn, a well-kneaded dough will not require flouring, which will make frying problem-free due to the lack of excessive foam.
Contrary to popular opinion, preparing faworki is not difficult at all. With the right amount of patience, we will be able to knead an excellent dough. In turn, cutting out characteristic shapes and rolling cookies is possible simple and can be great fun, especially for children.
See also:
Ingredients:
- 250 g of cake flour,
- 3 large spoons of thick cream,
- 4 yolks,
- 1 tablespoon of spirit,
- a pinch of salt,
- powdered sugar for sprinkling,
- additionally: oil for frying.
Sift the flour into a large bowl, add a pinch of salt, egg yolks, cream and spirit. Pre-mix all ingredients using a mixer and then knead them with your hands. At this stage we can decide whether the dough is too dry or too wet. Depending on this, you may need to add a tablespoon of flour or a tablespoon of cream to get the perfect consistency.
When the dough is soft and no longer sticky, transfer it to the pastry board and knead for another five minutes. The mass should be quite hard and stiff, but flexible. Divide the dough into smaller pieces and roll out quite thinly. It is worth avoiding sprinkling it with flour because it will foam while frying. Cut out rectangles or rhombuses from the thin dough, about 3-4 cm wide. We make a cut in each faworki and transfer them. Place the finished wafers on a cloth.
When all the faworki are ready, we can start frying. You will need a wide pot for this. We pour a lot of fat so that the faworki can be easily moved. Heat the fat over high heat. We can check whether it is hot enough with a piece of raw dough. When it floats, it is a sign that the fat is ready for frying. Do not add the faworki at once so as not to rapidly reduce the temperature of the fat. Gradually fry the portions for about 30 seconds on each side. Remove the finished, browned faworki onto a paper towel to drain excess fat.
Sprinkle the finished faworki with powdered sugar and serve.
Source: Terazgotuje.pl, youtube.com/@MenuDorotki
