Faworki — Print Recipe — The Culinary Codex

Delicate, crispy fried pastry ribbons twisted into elegant shapes, shatteringly light and dusted with a blizzard of powdered sugar — the essential carnival treat.

Ingredients

300g all-purpose flour
4 egg yolks
30g butter, melted
3 tbsp sour cream
2 tbsp rum or vodka
1 tbsp sugar
Pinch of salt
Vegetable oil for deep frying
Powdered sugar for dusting

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.