The dough for faworki must be properly aerated. That’s why air is rolled into them for several minutes, knocking them out with a roller. It turns out that you can skip this step by using one ingredient. Then the brushwood will be as fluffy as it gets, but don’t worry – it will retain both its shape and crunchiness. Check out the unusual recipe for these cookies and you won’t have to work hard making them.
Faworki will come out fluffy if we’ll add every dough…baking powder. Thanks to it, small protrusions are created in the mass, retaining moisture inside. The outside, on the other hand, is quickly fried.
Such brushwood They will be an ideal option for people who like delicate fried cookies – they come out light, crisp and pleasantly airy. That’s not all…
Faworki with baking powder they will stay fresh for longer. The traditional ones quickly absorb moisture from the environment, as a result of which they become soft. We can’t say the same about fluffy cookies. Thanks to their spongy structure, they taste the same both after frying and cooling, even the next day.
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Ingredients:
- 500 g of wheat cake flour;
- 150 g of cream 18%;
- 5 yolks;
- 1 egg;
- 1 tablespoon of spirit;
- 1 teaspoon of baking powder;
- a pinch of salt;
- oil for frying;
- powdered sugar for decoration.
Preparation:
To make fluffy faworki, first mix the dry ingredients in a bowli.e. flour, baking powder and salt. Then we add wet products, i.e. yolks, egg, cream and spirit.
Mix everything until a uniform mass is formed. We can hit it with a rolling pin several times, although this is not necessary. Set the dough aside for 20 minutes.
Then we roll out the mass slightly thicker than in the traditional versionand then we do the same: cut it into strips, cut them in the middle and interlace them to obtain a wattle shape.
Fry the faworki with baking powder in hot oil until they are golden on all sides. Finally, remove them to a plate lined with a paper towel. After cooling, sprinkle the cookies with powdered sugar.
