Delicate, crispy fried pastry ribbons twisted into elegant shapes, shatteringly light and dusted with a blizzard of powdered sugar — the essential carnival treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Mix flour, egg yolks, melted butter, sour cream, rum, sugar, and salt. Knead until very smooth and elastic.
-
2
Rest dough 30 min. Roll out as thin as possible — nearly translucent.
-
3
Cut into rectangles (about 3x10 cm) with a pastry wheel. Cut a slit in the center and pull one end through to form a twist.
-
4
Heat oil to 180C (350F). Fry a few at a time for about 30 sec per side until pale golden.
-
5
Drain on paper towels. They crisp as they cool.
-
6
Dust very generously with powdered sugar. Serve in towering piles.
Did You Know?
On Tlusty Czwartek (Fat Thursday), Poles consume an estimated 100 million doughnuts and faworki in a single day.
Chef's Notes
Equipment Tips
- rolling pin
- deep fryer or heavy pot
- pastry wheel
Garnishing
powdered sugar
Accompaniments
coffee, hot chocolate
The Story Behind Faworki
Faworki arrived in Polish cuisine in the 18th century, inspired by similar fried pastries from Italy and Austria. They became inseparable from Carnival celebrations, particularly Fat Thursday, when the entire country indulges before the Lenten fast begins.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!