- Carnival is the time for faworki, but preparing them can be a challenge.
- The two main problems are gumminess and excessive fat absorption.
- See what mistakes in the recipe and frying make the faworki not turn out perfectly.
- Discover the secrets of perfect waffles – find out how to avoid them!
This is the biggest mistake when making faworki. This is what makes the dough rubbery and greasy
Carnival is a time to eat sweets and have fun. In 2026, the carnival lasts until February 17, and the peak of sweet fun, Fat Thursday, falls on February 12. In many homes, faworki are prepared during carnival. This thin and fragile cake is one of the symbols of Polish carnival. In the past, it was eaten in virtually every home, and the first historical records about faworki date back to the 17th century. Originally, they were thick and plump. There was also a period when savory faworki were eaten. Today they delight with their lightness and fragility. The secret is properly prepared dough and frying. It sometimes happens that people who have no experience with this type of delicacies make simple mistakes that make the faworki turn out rubbery and greasy. See why this happens.
Due to this mistake, the wafers will be rubbery
If the faworki are rubbery after frying, it is due to poorly prepared dough. Eggs are most often responsible for the rubbery structure of the dough. In the recipe for faworki, only egg yolks should be added. If you add whole eggs to the dough instead, the final faworki will not be as crisp as they should be. Egg whites make the dough chewier. Also remember to aerate the dough well when kneading it. You can do this by hitting the dough with a rolling pin. Thanks to this, the faworki will be lighter and more fragile after frying.
Due to this mistake, the faworki will be greasy
. They are prepared in deep fat, usually oil or lard. This does not mean, however, that the dough should be dripping with fat after frying. When preparing the dough, add a small amount of alcohol to it. It can be pure vodka or beer. Alternatively, you can also add vinegar. This step prevents the dough from absorbing fat. Also remember that faworki cannot be placed in oil that is too earthy. This activity may also make the dough more oily. The oil should be properly heated to approximately 175-180°C. Fry the faworki on each side for 3 minutes and they will be perfectly tender and crispy.
