ReceptnaptárAngel wings with icing sugar (faworki)
Faworki are the sweet treat of the Polish carnival season, and on Fat Thursday, tłusty czwartek, they appear on every table alongside doughnuts. Thin strips of dough pulled into bows fry crisp in hot oil and, dusted with icing sugar, become light, airy delicacies. Their Hungarian relative is csörögefánk, which many families also make at carnival time.
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Ingredients
Method
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- Knead the flour, egg yolks, sour cream, sugar, salt and rum into a smooth, elastic dough.
- Wrap the dough in cling film and rest it in the fridge for 20 minutes.
- Roll it out thinly on a floured surface, about 3 mm thick.
- Cut into strips of about 3x10 cm.
- Make a small slit in the middle of each strip and pull one end through it to form a bow.
- Heat plenty of oil in a pan to 170 °C.
- Fry the strips in small batches for 1-2 minutes per side until golden.
- Drain the excess oil on kitchen paper.
- Once cool, dust generously with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The rum or vinegar is not there for the flavour: it evaporates quickly during frying, which makes the dough blistered and light.
- Roll the dough as thin as you can, because thick strips turn out hard rather than crisp.
- Fry in small batches only and keep the oil at about 170 °C, because faworki burn in moments if you do not watch them.
Frequently asked questions
How long do they keep?
They stay crisp for 2-3 days in a tin in a dry place. Dust them with icing sugar only just before serving, because it absorbs moisture during storage.
What is the difference between csörögefánk and faworki?
They are essentially the same thing, except that the Hungarian version is often made with white wine. The shaping and frying are almost identical.
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