You don’t need cream or butter for these faworki. A simple recipe, always comes out

Cream and butter are the ingredients of the faworki that give them extraordinary fragility. Will the carnival delicacy continue to melt in the mouth if it is prepared in a variant suitable for people with intolerance to dairy proteins or for those that limit the supply of fat in the diet? By all means. Faworki without cream and butter They can be as delicious and fragile as the classic ones. Just add a little baking powder to the dough and aerate it properly.

You need to prepare this recipe:

• 250 g of wheat flour (+ for pouring the board),
• 15 g of powdered sugar (+ for decoration),
• 3 yolks,
• 75 ml of a plant drink, e.g. oat milk,
• ½ tablespoons of spirit or vinegar,
• ¼ teaspoon of baking powder,
• a pinch of salt,
• vegetable oil (for frying).

Mix the flour with powdered sugar, salt and baking powder.

Combine the products with yolks and spirit. Knead into a compact, thick dough (manually or with a mixer with hooks), gradually adding a plant drink to it.

Aex dough, e.g. rolling it and putting “into cubes”, and then hitting them with a roller. You can also pass the dough through a meat machine several times.

Knead again briefly and roll out the dough into the thinnest cake on the flour. Cut the dough into the same size rectangles. In each, do an incision through the center (along the long side). Transfer one of the short sides of the rectangle through them – so that the favorite is made.

In a deep frying pan, heat the oil to 170-180 ° C. It should be at least half a liter – so that the faworki immerse in it.

Fry the wings in golden color – about 45 seconds on each side. Transfer fried into a paper towel so that it absorbs excess fat. When the faworki cool, sprinkle them with powdered sugar.

Source: NowowoPuje.pl