Faworki (Angel Wings)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 2 min.

2. 2

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

   Ca. 2 min.

   Kokkens note: 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.

   Ca. 2 min.

4. 4

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

   Ca. 15 min.

   Kokkens note: 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.

   Ca. 30 min.

   Kokkens note: 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.

   Ca. 1 min.

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.

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 3 min.

9. 9

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

   Ca. 2 min.

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.

    Ca. 5 min.

    Kokkens note: This twist is what gives faworki their characteristic shape.

11. 11

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

    Ca. 10 min.

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).

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 1 min.

    Kokkens note: 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.

    Ca. 2 min.

    Kokkens note: 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.

    Ca. 1 min.

16. 16

    Repeat with the remaining faworki.

    Ca. 8 min.

17. 17

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

    Ca. 1 min.

    Kokkens note: A small sieve works best for even dusting.