pancakes, faworki – which of them do you choose on Fat Thursday? This time we will present a century -old recipe for these last cookieswhich delight with crunchy and lightness, and sugarly sprinkled with powdered sugar simply taste insane. Check the best recipe passed down from generation to generation.
In the past, fat Thursday was associated with sleigh rides, masqueraDs and balls. Currently, such a grand atmosphere of the day has not survived, however specific, fatty dishes are still servedthat prepare us for the upcoming post.
In the Middle Ages, dry, hard balls were prepared on this day, which were stuffed with bacon or meat. Later under the influence of the development of confectionery ingredients, i.e. honey, sugar and jam were added to themthanks to which donuts were created.
Faworki gained popularity over timewhich, next to donuts and pancakes, are the main delicacy of fat Thursday and the whole carnival. The first recipe for them appeared in 1917.
The secret of the recipe for brushwood is carefully adding flour to the doughwhich should be flexible so that they can be aerated and thoroughly roll out.
We also need to keep clean on the boardthat the lying flour does not cause the appearance of foam during frying the faworki on hot lard. An interesting fact is that you can add a little horseradish or raw potato to this fat. In this way, we neutralize the unpleasant smell.
Ingredients:
- 300 g of wheat flour;
- 6 yolks;
- 6 tablespoons of sugar;
- 5 tablespoons of cream 30 percent;
- 1 teaspoon of butter;
- a glass of spirit;
- Frying lard;
- Optional: powdered sugar to sprinkle.
Preparation:
At the beginning Grate yolks with sugar So that a fluffy mass is formed. Then We add spirit to it And set aside.
In the next step We gradually begin to add butter, cream and flour – We knead the resulting mass.
Then We knead such an energetic dough and hit it with a roller – Thanks to this it will be aerated. Then leave them for 10 minutes.
After this time We roll out the dough thinly and begin to form it in the faworkior thin ribbons. Fry the brushwood in hot lard until they have a golden color.
We take out the faworki on a plate lined with a paper towel. In this way, drain them from excess fat. Finally, we recommend sprinkled with powdered sugar.
