Faworki (chrust) v2 – polish cuisine

They are made once a year, but they taste great. This time slightly different proportions, but they come out tasty and in large quantities.

The recipe is popular, so you may have already come across it, but I treat this blog somewhat as my notebook with notes, so it appears here as well. The modification is more alcohol, as my grandmother always added.


  • 900 g of wheat flour
  • 10 yolks
  • pinch of salt
  • 2 tablespoons of spirit alcohol (or even 3-4 tablespoons)
  • 1 and 1/2 cups 18% cream
  • 1 teaspoon baking powder (optional, grandma always added some)
  • lard for frying (oil or other fat)
  • powdered sugar and vanilla sugar for sprinkling

Sift the flour and add egg yolks, a pinch of salt (about 1/4 teaspoon), alcohol and cream. Knead with your hands (or a mixer if using) until you get a smooth dough. Form a ball, cover with a cloth and leave for 30 minutes at room temperature.

Then put the dough on the counter and beat it well for at least 15 minutes, folding and breaking it from time to time: break -> fold -> break…. Then wrap in cling film and place in the fridge for 30 minutes.

Heat the fat slowly.

Roll out the dough as thin as possible. Then we cut out rectangles, cut each one in the middle and thread one end through the hole. Faworki do not have to be perfectly even, in fact the more angular the better in my opinion.

Fry in hot oil until golden on both sides. Then place on a paper towel

Transfer to a plate and sprinkle with powdered sugar.

Enjoy your meal!

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