Faworki are an indispensable snack during carnival. They are also called brushwood and are very popular, especially during Fat Thursday, when we eat them equally with . However, if you want to prepare them yourself at home, it is worth having a good recipe that will make them tasty and crispy. We show you how to prepare brushwood according to the recipe of the famous sister Anastazja.
Anastazja’s sister’s recipe is much better than the traditional ones. This is due to the fact that they are prepared slightly differently. The secret of this recipe is that 2 teaspoons of baking powder are added to the dough. This inconspicuous detail makes the faworki exceptionally light and perfectly crispy.
In addition, adding this ingredient contributes to this a well-kneaded dough aerates better and becomes more elastic. This makes it much easier to form tasty bows.
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The key to success is also using the right fat. Sister Anastazja always uses rapeseed oil. It has a high smoke point, which means it can be heated strongly without the risk of burning. It will make it easier frying the brushwood evenly and maintaining its golden color.
What’s more, rapeseed oil has a neutral tasteso it does not affect the final version of our delicacy. A possible substitute may be lard, which is also good for frying. However, we must remember to do this Fry the cookies well so that they do not become saturated with fat and do not have a specific smell. Before frying, shake off or blow off excess flour from the fritters, because it burns most often.
Preparing faworki according to Sister Anastazja’s recipe is not difficult. We just need to keep the right proportions and remember the key elements of the recipe that make the brushwood exceptionally tasty. Here are the ingredients we will need:
- 400 g of wheat flour,
- 1 pinch of salt,
- 2 teaspoons of baking powder,
- 6 yolks
- 12 tablespoons of thick sour cream
- 2 tablespoons of vinegar,
- canola oil,
- icing sugar.
The first step is to pour flour into a bowl and combine it with yolks, salt, vinegar, cream and baking powder. Then Knead the dough thoroughly, hitting it with a rolling pin from time to time to make air bubbles appear.
The dough should be rolled out in batches and should not be sprinkled with flour too often to prevent it from drying out. Then cut them into strips about 15 cm long and 4 cm wide. We make a longitudinal incision in each strip. We thread one end of the dough through it, forming the shape of a faworki.
Fry the brushwood in hot fat until golden on both sides. After frying, place the faworki on a paper towel to remove excess oil. Finally, sprinkle the cookies with powdered sugar.
