Faworki (Angel Wings)

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   In a large bowl, combine the all-purpose flour, granulated sugar, and salt.

   حوالي 2 د

2. 2

   Add the large egg yolks, sour cream, vanilla extract, and vodka to the dry ingredients.

   حوالي 2 د

   ملاحظة الطاهي: The vodka helps prevent the dough from absorbing too much oil during frying, making the faworki crispier.

3. 3

   Mix the ingredients until a shaggy dough forms, then turn it out onto a lightly floured surface.

   حوالي 2 د

4. 4

   Knead the dough for about 10-15 minutes, or until it is smooth and elastic.

   حوالي 15 د

   ملاحظة الطاهي: The longer you knead, the more tender and flaky the faworki will be.

5. 5

   Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

   حوالي 30 د

   ملاحظة الطاهي: Chilling the dough makes it easier to roll out thinly.

6. 6

   Divide the chilled dough into 3-4 smaller portions to make rolling easier.

   حوالي 1 د

7. 7

   On a lightly floured surface, using a rolling pin or a pasta machine, roll one portion of dough as thinly as possible, aiming for almost translucent. The thinner, the crispier.

   حوالي 5 د

   ملاحظة الطاهي: Flour your rolling pin and surface often to prevent sticking. If using a pasta machine, pass it through progressively thinner settings.

8. 8

   Using a fluted pastry wheel or a sharp knife, cut the dough into strips about 1 inch wide and 4-5 inches long.

   حوالي 3 د

9. 9

   Cut a slit in the center of each strip, about 1 inch long.

   حوالي 2 د

10. 10

    Take one end of the strip and thread it through the slit, pulling it gently to create a 'bow' or 'angel wing' shape.

    حوالي 5 د

    ملاحظة الطاهي: This twist is what gives faworki their characteristic shape.

11. 11

    Repeat the rolling, cutting, and shaping process with the remaining dough portions.

    حوالي 10 د

12. 12

    Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 170-175°C (340-350°F).

    حوالي 5 د

    ملاحظة الطاهي: Use a candy thermometer to monitor the oil temperature. Maintaining the correct temperature is crucial for crispy, non-greasy faworki.

13. 13

    Carefully place a few faworki into the hot oil, making sure not to overcrowd the pot.

    حوالي 1 د

    ملاحظة الطاهي: Frying in batches ensures the oil temperature doesn't drop too much.

14. 14

    Fry for 30-60 seconds per side, or until golden brown and puffed up.

    حوالي 2 د

    ملاحظة الطاهي: They cook very quickly due to their thinness.

15. 15

    Remove the faworki with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    حوالي 1 د

16. 16

    Repeat with the remaining faworki.

    حوالي 8 د

17. 17

    Once cooled slightly, dust the faworki generously with powdered sugar before serving.

    حوالي 1 د

    ملاحظة الطاهي: A small sieve works best for even dusting.