- The history of faworki dates back to the Middle Ages, and their crispy tradition continues to this day.
- The secret of perfect faworki is properly kneaded dough and the addition of alcohol, which prevents the absorption of fat.
- Get to know the secret ingredient that will make your faworki even crispier and give them a unique taste!
There is no Carnival or Fat Thursday without sweet and . The tradition of these unique pastries dates back to the Middle Ages. Historians look for its roots in France or Germany. Legend says that a certain confectioner accidentally dropped a strip of dough into hot fat and thus created this unusually shaped cake. In the past, faworki were eaten savory, but today it is sweet and crunchy.
I add it to faworki and they taste even better. They are crunchy and sweet
As with any other baked product. It must be properly kneaded so that the fried faworki are light and crispy. The base of the dough is flour. Professional confectioners suggest that it is best to use 450 flour, as well as flour types 405 and 390. A necessary addition to the dough for faworki is a small amount of alcohol. It will prevent the dough from absorbing fat during frying. Next, cream and egg yolks are added to the faworki dough. That’s the whole secret. Well-kneaded dough should be carefully rolled into thin pancakes and then formed into characteristic braids. Fry the faworki in deep, hot fat. Oil or lard works best. Remember that the fat should be hot. Otherwise, the faworki will absorb it and may turn out rubbery.
If you want the faworki to be perfectly crispy, you can add mine to them. Thanks to this, the brushwood will acquire a delicate, nutty flavor and will be exquisitely crunchy. We’re talking about powdered almonds. All you need is 50 grams of ground almonds and the faworki will taste even better.
