(also referred to as brushwood, angel wings or crepes) is a favorite sweet delicacy of many Poles. Crunchy sweet cakes formed into the shape of bows can often be found on tables at family events.
On Fat Thursday (this year it falls on February 27), they are one of the most popular, which not everyone is lost. To learn to do them yourself, you don’t have to be a confectionery expert. Take advantage of the following recipe for Faworki for beginners, and they will come out the first time.
Homemade faworki can taste much better than those of store, and the satisfaction of their independent preparation is huge. The secret to the delicious taste of brushwood lies in a perfectly prepared dough, which has a rather specific consistency.
At first glance, it is associated with pasta, and even plasticine or modelina. To make it really good, you need to add the right amount of cream and flour, as well Do not exaggerate with time to knead the dough for faworki, because they will be hard and crumble.
Remember that For frying faworki, lard and rapeseed oil are best (only then will they have a beautiful golden color).
Put the brushwood in parties, not exaggerating with the number of “cookies”, landing in a pot at once, because they will grow during frying. Remember that The faworki are frying expressly. After 20-30 seconds, they should be turned to the other side (so after a minute they should be ready, although thicker dough may need more time).
Eggs and cream must be removed from the fridge at least 20 minutes before preparing the faworkiso that they can gain room temperature. After frying the faworki, pours from the dish and put on a paper towel for a moment to drain them from excess fat. When they cool down, sprinkle with powdered sugar.
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You need a few basic products from a grocery store to prepare the faworki. Make sure you have them all before you start preparing brushwood.
Ingredients for faworki:
- wheat flour – 500 g
- Cream – 4 tbsp (18 percent)
- Egg yolks – 4 pieces
- powdered sugar – 1 teaspoon
- Salt – a pinch
- Apple cider vinegar – 1 tbsp
Sift the flour to the bowl first, then add yolks, add cream (gradually), powdered sugar, salt and apple cider vinegar (optionally spirit). Mix the ingredients and get on for kneading the dough, controlling its consistency all the time. If necessary, add some cream or flour.
Put the finished dough into a light -sprinkled top and roll it out with some movement. Fold the dough and roll out the dough several times (Repeat the activity for 10 minutes so that it is well aerated).
Wrap them with cling film and put it on for half an hour. Later, divide the dough into faworki into several parts, roll out each thinly and cut the rectangles (Everyone lightly cut and transfer one side to create a characteristic shape of the faworki). Put the brushwood into the pot.
