Country:
Poland
5 / 10
Difficulty:
Servings:
25 pieces
Time:
1,5 hours
- 500g flour (2 cups)
- 200ml milk (3/4 cup)
- 40ml vodka
- 30g powdered sugar (2 tbsp) + for decoration
- 50ml neutral oil (1/4 cup) + for deep frying
- Sift the flour into a bowl, add the oil, and mix briefly. Then add the sugar and vodka, and mix well.
- Slowly add the milk, mixing continuously. The dough should start to come together. At the end, it should be smooth, solid, and slightly elastic, similar to pasta dough. Sometimes, not all the milk is needed, so pour it in gradually. Once mixed, shape the dough into a ball, cover it, and place it in the fridge for 30 minutes.
- In the meantime, heat the oil. It can take up to 15 minutes, so it's best to start early. Throw a piece of the dough into the oil and if it floats immediately it means it's ready. And if it doesn't then it's not ready
- Roll the dough out to a few millimeters thick, and using a sharp knife, cut it into long strips. Then, cut the strips in half, and make a slit in the middle of each—but don’t cut all the way through. Take one end of the dough and pull it through the slit to create the characteristic ribbon shape.
- Fry the faworki until golden brown, about 45 seconds to 1.5 minutes. Let them drain on paper towels, and once they’ve cooled, sprinkle with powdered sugar.
- You can add vanilla sugar or extract to the dough for extra flavor, but they’re just as delicious plain!
In Poland we have a tradition of Fat Thursday, a day when you indulge yourself with all the sweet, deep-fried treats. It has its roots in pagan Slavic traditions of celebrating the end of winter, which is fun. With time it merged with Catholic traditions, becoming the final feast before the period of Lent (fasting), which is not fun. Anyhow, it’s an occasion to eat some donuts, traditional pączki or what I love to make the most – faworki.
FAWORKI
How to:
Ingredients:
