Faworki (Chrust) – Polish Food

Faworki (Chrust) – Polish Food

Perfect for Fat Thursday

Fat Thursday  is for Christians last Thursday before Lent (which is 52 days before Easter). It begins the last week of the carnival. In Poland and in the Catholic part of Germany, according to tradition, bingeing, mainly donuts and faworkas is allowed on this day.

Today I present the recipe for Faworki from my great-grandmother’s book from 1958. Tasty and not very complicated, although it takes some time to make them. Remember to make the dough as light as possible.

Given the price and quality of faworków in confectioneries, it pays to spend some time on their performance.

Try and enjoy

Components

  • 20  grams of  flour
  • 3  pcs of  egg yolks
  •  salt
  • 3-4  tablespoons of  thick, sour cream
  • 1  teaspoon  of baking powder  (flat)
  • 1  tablespoon of  spirit
  •  lard  (for frying)
  •  powdered sugar  (for sprinkling)

Mix flour with sour cream, make a cavity, add egg yolks, a pinch of salt and baking powder. Mix all ingredients, knead until the dough reaches a homogeneous mass. And it will not stick. Take the rolling pin and hit the dough for a few minutes (5-10 minutes) by folding and turning so that it blows. Leave for 30 minutes. Roll the dough into batches very thinly (very much), as much as possible sprinkling with flour. Use a knurled or striped knife. Strap each strip along in the middle and move one end through the hole. Heat the lard. Make an attempt by throwing a piece of cake, if it comes out quickly and you can fry in the air. Fry on two sides to a light gold color. Filter on tissue paper. Put into a plate, sprinkle with powdered sugar and vanilla sugar. Enjoy your meal Other information 

  • I made 1kg, so instead of 15 egg yolks, I used 10 egg yolks and 2 eggs
  • You can use rum instead of spirit
  • you should have as little cake covered with flour as to let the lard not burn




Faworki (Chrust)

  • 20 dag flour
  • 3 pcs egg yolks
  • salt
  • 3-4 tablespoons thick, sour cream
  • 1 teaspoon baking powder ((flat))
  • 1 tablespoon spirit
  • lard ((for frying))
  • powdered sugar ((for sprinkling))
  1. Mix flour with sour cream, make a cavity, add egg yolks, a pinch of salt and baking powder.
  2. Mix all ingredients, knead until the dough reaches a homogeneous mass. And it will not stick.
  3. Take the rolling pin and hit the dough for a few minutes (5-10 minutes) by folding and turning so that it blows.
  4. Roll the dough into batches very thinly as little as possible, sprinkling with flour.
  5. Use a knurled or striped knife. Strap each strip along in the middle and move one end through the hole.
  6. Heat the lard. Make an attempt by throwing a piece of cake, if it comes out quickly and you can fry in the air.
  7. Fry on two sides to a light gold color. Filter on tissue paper.
  8. Put into a plate, sprinkle with powdered sugar and vanilla sugar.
  9. Enjoy your meal!

* I made 1kg, so instead of 15 egg yolks, I used 10 egg yolks and 2 eggs

** you can use rum instead of spirit

*** it is necessary to have as little cake covered with flour that lard does not smoke

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