Thursday, February 16, 2012

Faworki Recipe

Final product.
Faworki are the best! I don't make them often, but at least once a year.
And today is a day. Fat Thursday. I made them in the morning and enjoyed with my coffee.

2 cups all purpose flour,
4 egg yolks,
3 Tbsp sour cream,
1 Tbsp sugar,
1 Tbsp vodka or white vinegar,
1 Tbsp water,
1 quart of vegetable oil for frying (can be canola, sunflower or coconut oil as well),
powdered sugar for topping 

My mess:)

  1. Mix flour, egg yolks, sour cream, sugar, vodka/vinegar and water. Knead a dough. It will be sticky and you might need to add a little more flour (tablespoon or so) during step 2. It should be elastic. 
  2. Roll out the dough on floured surface making sure that it's very thin - "paper thin". (Every time I do this, I think that it's thin enough and it's not. My recommendation: do your best).
  3. Cut into strips (about 4 in. long) and make a slit in each one (approx. 1 in. long).
  4. Take one end of the strip and put it through a slit making a bow tie.
  5. Heat oil in a large pot. Carefully throw 4-5 faworki (note: faworki is already plural, so not "faworkis" 😊) into the oil. Fry until golden on both sides (It doesn't take long, so don't leave the pot with hot oil on the stove).
  6. Drain on paper towels and top liberally with powdered sugar.