Faworki (Angel Wings)
Faworki, also known as Angel Wings, are delicate, crispy fried pastries traditionally enjoyed during Carnival or Lent in Poland. The dough is rolled incredibly thin, then cut and twisted into ribbons before being briefly deep-fried and dusted with powdered sugar. Their light texture and subtle sweetness make them a delightful treat.
Una recepta original de Forkin
- Temps total
- 1 h 30 min
- Racions
- 6
- Dificultat
- Mitjana
- Per ració
- 430 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 250 gall-purpose flour
- 4 ularge egg yolk
- 60 mlsour cream
- 10 ggranulated sugar
- 0,5 ctsalt
- 5 mlvanilla extract
- 15 mlvodka
- 1.000 mlvegetable oil, for frying
- 50 gpowdered sugar, for dusting
Estris
fluted pastry wheel · large deep pot · pasta machine (optional) · sharp knife · paper towels · large bowl · slotted spoon · rolling pin · plastic wrap · wire rack · candy thermometer · sieve
Elaboració
Pas a pas
- 1
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
Uns 2 min
- 2
Add the large egg yolks, sour cream, vanilla extract, and vodka to the dry ingredients.
Uns 2 min
Nota de cuina: The vodka helps prevent the dough from absorbing too much oil during frying, making the faworki crispier.
- 3
Mix the ingredients until a shaggy dough forms, then turn it out onto a lightly floured surface.
Uns 2 min
- 4
Knead the dough for about 10-15 minutes, or until it is smooth and elastic.
Uns 15 min
Nota de cuina: The longer you knead, the more tender and flaky the faworki will be.
- 5
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
Uns 30 min
Nota de cuina: Chilling the dough makes it easier to roll out thinly.
- 6
Divide the chilled dough into 3-4 smaller portions to make rolling easier.
Uns 1 min
- 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.
Uns 5 min
Nota de cuina: Flour your rolling pin and surface often to prevent sticking. If using a pasta machine, pass it through progressively thinner settings.
- 8
Using a fluted pastry wheel or a sharp knife, cut the dough into strips about 1 inch wide and 4-5 inches long.
Uns 3 min
- 9
Cut a slit in the center of each strip, about 1 inch long.
Uns 2 min
- 10
Take one end of the strip and thread it through the slit, pulling it gently to create a 'bow' or 'angel wing' shape.
Uns 5 min
Nota de cuina: This twist is what gives faworki their characteristic shape.
- 11
Repeat the rolling, cutting, and shaping process with the remaining dough portions.
Uns 10 min
- 12
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 170-175°C (340-350°F).
Uns 5 min
Nota de cuina: Use a candy thermometer to monitor the oil temperature. Maintaining the correct temperature is crucial for crispy, non-greasy faworki.
- 13
Carefully place a few faworki into the hot oil, making sure not to overcrowd the pot.
Uns 1 min
Nota de cuina: Frying in batches ensures the oil temperature doesn't drop too much.
- 14
Fry for 30-60 seconds per side, or until golden brown and puffed up.
Uns 2 min
Nota de cuina: They cook very quickly due to their thinness.
- 15
Remove the faworki with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Uns 1 min
- 16
Repeat with the remaining faworki.
Uns 8 min
- 17
Once cooled slightly, dust the faworki generously with powdered sugar before serving.
Uns 1 min
Nota de cuina: A small sieve works best for even dusting.
Per ració
Nutrició
- Calories
- 429,9kcal
- Proteïnes
- 6,2g
- Hidrats de carboni
- 42,2g
- Greixos
- 25,4g
- Fibra
- 1,1g
- Sucre
- 10,3g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store faworki in an airtight container at room temperature.