Faworki (Angel Wings)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 2 min

2. 2

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 2 min

4. 4

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

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 30 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 3 min

9. 9

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

   Ongeveer 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.

    Ongeveer 5 min

    Tip van de kok: This twist is what gives faworki their characteristic shape.

11. 11

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

    Ongeveer 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).

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 1 min

16. 16

    Repeat with the remaining faworki.

    Ongeveer 8 min

17. 17

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

    Ongeveer 1 min

    Tip van de kok: A small sieve works best for even dusting.