Ok! Fine! Guys! I know! You might have troubles with saying “Faworki”, but there is no problem, as long as you can make them and enjoy them! And believe me when I tell you that they are sooooo worth it ;)
As you might already seen my previous post was about donuts – but everyone knows them. Bt Faworki not so ;)
How to explain you them…. They are crusty, delicate, amazingly good, with that icing sugar stick in to your lips. Sounds good? Yum! ;) That’s all I can say ;) Try, you won’t regret it ;) To be fair in my house they are gone quicker then donuts itself ;)
And yes, they are made for the Carnival time, so after New Year and before Fasting Time it’s time for them in Poland ;) And since it is a Fat Thursday celebrate it with both like we do ;)
Recipe thanks to kwestiasmaku.com ;)
- @300g of plain flour (have more! You will need it)
- Pinch of salt
- 1 teaspoon of baking powder
- 1 whole egg
- 3 egg yolks
- 1 teaspoon of icing sugar + more to sprinkle around fried faworki
- 1 splash of vodca (or other high percentage alcohol)
- 4-5 tabelspoon of tick cream 12% or 18% or just natural yoghurt
- Rapaseed oil (I use 2l oil)
- Kitchen paper towel
Take 2 bowls in one sift flour, add salt and baking powder. Leave it on a side.
Take the other bowl add all your eggs and 1 teaspoon of icing sugar and whisk it for nice fluffy textures and so eggs become a bit lighter colour. Then add them to your first bowl. Then add vodca and cream/yoghurt and mix pastry to get a nice dough. Might be a bit sticky, but leave that a bit of stickiness, sprinkle with flour and cover with cling film and leave to rest for a good 30mins.
Just before you start with them, take a wide not too high pot, add oil and start warming it up. It’s the same like with donuts, you need 175C temperature. Put a but of pastry to oil when you see it starts frying, give 5 more mins and you can start frying your goodies ;)
In the meantime take your pastry out of the cling film on a table sprinkle with some flour and now if you had a really bad day or someone was un nice too you, you can use that pastry for it. Cuz more you will be rough with pastry it will be better, you can use all your frustration, in kneeding and folding and kneeding and folding for the next 5 mins and then divide pastry for 2 and using a pin roller flatten pastry for as thin as you can and then you can use your own imagination. With pizza cutter (or ravioli cutter) sluce pastry for a thin pastry – you can swirl pastry, make different shapes, up to you.
Then fry it for lovely light golden colour, on both sides, move to plate linen with kitchen paper towel and sprinkle with icing sugar. Leave to cool for like 5mins and enjoy!!!