Fat Thursday Didn’t your grandma teach you that? A huge mistake when making faworki, which makes the brushwood taste like hard biscuits. Do it differently and the faworki will be brittle

• Faworki, or brushwood, have a long history and are popular in Poland, but their preparation requires certain secrets.
• The secret of perfect faworki is the dough, and proper aeration during kneading is crucial.
• Find out what mistake causes faworki to turn out rubbery and what to do to make them perfectly crumbly and melt in your mouth!

The worst sin when making faworki. That’s why they don’t work out for you

Legend says that the popular brushwood was created by accident. A confectioner accidentally dropped a piece of dough into heated oil. The result was a braid of shortcrust and airy dough. Culinary historians indicate that faworki may have originated in France or Germany, but it is in Poland that the wattle culture is currently the strongest. Faworki were eaten even in the Middle Ages. Initially, they were served in a savory form, but today they are dominated by sweet versions.

The secret to perfect faworki is the dough. It consists of wheat flour, type 450 cake flour, egg yolks, cream and a small amount of alcohol. The addition of spirit or beer limits the absorption of fat during frying. This makes the faworki more tender and crispy.

Do you make this mistake when preparing the dough for faworki? No wonder they taste rubbery afterwards

In order for the faworki to be perfectly crisp and air-filled, you need to take care of it already during baking. When you thoroughly combine all the ingredients and form a tight cake, break it apart. This involves hitting the raw dough with a rolling pin. It may seem silly, but it stretches the gluten and allows air bubbles to enter the dough and aerate it. During frying, in contact with high temperature, these air bubbles enlarge, creating a light dough structure. Thanks to this, the faworki come out light and crispy. The dough is appropriately flaky and melts in your mouth.

Remember to always heat the fat thoroughly. Without this, they will start to absorb oil or lard, and thus become rubbery and tasteless. The optimal fat temperature when frying faworki is about 180 degrees Celsius.