Chruściki Chrusty Or Faworki Food

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FAWORKI (POLISH CHRUSCIKI)



Faworki (Polish Chrusciki) image

Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!

Provided by jacekf

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 22m

Yield 20

Number Of Ingredients 9

2 ½ cups all-purpose flour
6 egg yolks
3 tablespoons sour cream
2 tablespoons white sugar
2 tablespoons butter, softened
1 tablespoon rum
1 pinch salt
2 cups vegetable oil for frying
½ cup confectioners' sugar, or as needed

Steps:

  • Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
  • Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
  • Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
  • Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 16.6 g, Cholesterol 65.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 19.8 mg, Sugar 4.4 g

CHRUśCIKI, CHRUSTY FAWORKI, ANGEL WINGS



Chruściki, Chrusty Faworki, Angel Wings image

Crisp and lightly sweet

Provided by Polish HOusewife

Categories     Dessert

Time 35m

Number Of Ingredients 10

2 cups flour
1 tablespoon sugar
1/4 teaspoon salt
3 eggs yolks
3-5 tablespoons heavy cream (or sour cream)
1 tablespoon spirits (I used Soplica, but any whiskey or rum will do)
1/2 teaspon vanilla
1 teaspoon citrus zest (optional)
lard, for frying
powdered sugar, for dusting

Steps:

  • Combine flour, sugar, and salt
  • In a seperate bowl, combine the egg yolks, 3 tablespoons cream, spirits, vanilla, and zest if you're using it
  • Add the wet ingredients to the dry and stir until the dough comes together, use a little more cream if necessary
  • Roll out as thin as possible
  • Cut into 1 x4 inch strips, cutting a slit in the middle of each strip
  • Pul one end through the slit, to create a twisted appearance
  • Heat lard to 350 F
  • Fry in batches, turning to cook both sides, until golden brown
  • Drain on paper towels
  • Roll in powdered sugar

CHRUśCIKI, CHRUSTY, FAWORKI: POLISH-STYLE ANGEL WINGS



Chruściki, Chrusty, Faworki: Polish-style Angel Wings image

Provided by Polonist

Categories     Polish Desserts

Time 56m

Number Of Ingredients 8

2.5 cups soft wheat/pastry flour (10.5 oz, 300 g), can be replaced with all-purpose flour
½ teaspoon caster/superfine sugar
¼ teaspoon salt
4 egg yolks
1 tablespoon vodka or 6% distilled vinegar (spirit/white vinegar)
5 heaped tablespoons sour cream (approx. 125 grams)
2 cups (500 ml) lard or neutral cooking oil; for frying
¼ cup (25 g) powdered/icing sugar; for sprinkling

Steps:

  • Sift flour, caster sugar and salt into a bowl. Add egg yolks, vodka and sour cream.
  • Knead together by hand (grease your hands first!), or use a stand mixer with a dough hook. Form a smooth dough ball.Pro tip: Some recipes suggest placing a dough ball into a bowl, covering it with a cloth (or cling film) and resting it for 45-60 minutes in the refrigerator. By some accounts, the resting time improves dough plasticity. That said, this recipe was tested without resting, and it worked out just fine.
  • Move the dough onto the worktop. Begin folding the dough over itself, giving a quarter-turn of the dough between each fold.
  • "Beat up" the dough on each side with a rolling pin, the more violent you are - the better. As you do this, you will feel the dough become pliable and and easier to work with. Traditional recipes call for at least 20 minutes of such treatment, but let's be realistic here - try to do as much as you can.Pro tip: Do you own a meat grinder? Push the dough through 3 times, using the largest holes. Anecdotally, this process allows to skip the whole "dough beating" described above.
  • Lightly dust the worktop with flour. Divide the dough into 2 or 3 equal parts, and roll one of them out - as thinly as possible. If you own a pasta maker, it will provide very useful here. Cover the remaining dough parts with a cloth, to prevent it from drying out.
  • Using a knife or a pizza/pasta cutter wheel, cut out long strips, approx. 1.2-1.5'' (3-4 cm) wide. Then, cut them into shorter pieces - around 3.5-4'' (9-10 cm) long - cut straight or diagonally at the ends.
  • Make a 0.8'' (2 cm) incision in the middle of each strip. Then pull one end through that hole to form a bow. Grab the ends, shake and pull them gently and set aside. Continue until you're out of strips.
  • In a wide cooking pot or a large, deep skillet, heat up lard or neutral cooking oil. If you own a kitchen thermometer, aim for 350-355°F (180°C). If you don't, throw in a small piece of dough - if it rises and flows, that means it's hot enough.
  • Fry only a few chruściki at a time, until they turn lightly golden - around 30-60 seconds per side. Watch them like a hawk, they're fried very quickly.
  • Retrieve faworki with a slotted spoon and onto a paper towel. Dust them generously with icing sugar, as soon as possible. Don't wait for them to cool completely, sugar tends to stick better to warm pastries.

Nutrition Facts : Calories 85 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3, Sodium 22 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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