Tuesday, 10 February 2015

Polish carnival cakes: fat faworki

OK, so they're not really called "fat faworki", just "faworki", but mine turned out a little on the fat side and "fat faworki" has a certain ring to it, you have to admit. Crispy, soft and flaky all at once, they were rather delicious and did a very good job of impressing all the right people, so I can't complain. And yet... my faworki are still a way off from my gran's paper thin, melt-in-your-mouth ones. Nothing beats the taste of childhood.
These are traditionally eaten at carnival time, which is now, so it really is the ideal time to make them. They are very simple, as you can see. You sieve the flour into a bowl and add the other dough ingredients - crème fraîche, egg yolks, butter and icing sugar. I added moisture with the lemon vodka, just because that was on hand, but you could use a another spirit, or even vinegar or lemon juice. Kneed the dough for a couple of minutes, then roll it out on a lightly floured surface, as thin as you can get it. Cut the dough in rectangular shapes, about 9cm in length and 4cm in width, and put a slit in the middle of about 3cm. Now weave one end through the slit, in order to achieve the desired shape, like mine up there. We deep fry these in the rapeseed oil, about 30sec each side, or until golden. Make sure the oil is super hot - it should start sizzling as soon as the dough hits it. Sprinkle with icing sugar while still warm.


250g plain flour
50g salted butter
3 tablespoons crème fraîche
3 egg yolks
1 tablespoon icing sugar and more to serve
2 tablespoons strong spirit, like vodka 
500ml rapeseed oil for frying

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