Polish Faworki "Angel wings". Light & crispy fried dough sprinkled with powdered sugar. #angelwings

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt reduces calories while maintaining creaminess

Pour the sifted flour, powdered sugar, vinegar, salt, egg yolks, and sour cream into a kitchen mixer bowl or glass bowl.

Using a mixer with a hook attachment, knead the dough for 6-7 minutes.

Place the kneaded dough on a kitchen countertop lightly sprinkled with flour, form it into a ball and start patting the dough intensively with a rolling pin.

Fold the dough into four, hit it with a rolling pin to flatten it slightly, and fold it again. Repeat this operation several times.

Next, roll out the dough slightly, fold it into four and roll it out again. Repeat this action four times.

Finally, hit the dough again with a pestle several times. Patting the dough and rolling it should take about 10 minutes.

Place the dough in a bowl, cover it with a cloth and set it aside for an hour at room temperature.

After an hour, place the dough on the kitchen counter, sprinkle it with flour, and roll it out thinly to a thickness of about 2 millimetres.

Cut strips from the dough, 10-12 centimetres long and 2.5-3 centimetres wide.

In the middle of each strip, make a small slit, through which pass one end of the strip.

Pour a large amount of oil into a wide pot and heat it to 175 degrees Celsius.

Place the faworki into the hot oil. Fry the faworki until golden on both sides, for about 2 minutes in total.

Transfer the fried faworki on a plate lined with a paper towel and when they cooled down, sprinkle them with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens