Faworki is a snack popular in Poland, but also in Germany and Lithuania. They are deep fried and most often prepared for Fat Thursday or during carnival. They are otherwise called brushwood, or formerly krepla. Perfect faworki should be sweet, thin and crunchy. But what to do when they come out bad in taste and hard?
What flour are faworki made from? Many people make the mistake of choosing the wrong type
Faworki are prepared from flour, eggs, fat (cream, butter or margarine) and sugar. Chrust is characterized by a specific dough that looks as if it had air bubbles. It should be crispy and delicate in taste. However, it sometimes happens that the faworki come out dense and hard, all because of one mistake. It turns out that to prepare faworki you need to use one specific type, specifically type 450 flour. Only thanks to it, fried delicacies will be light and melt in your mouth.
What do you need for faworki? With this recipe you will make them without bathing in fat
There are plenty of recipes for faworki on the Internet. The standard method is to fry them in deep fat, but if you care about your figure, it is worth trying this recipe for .
- 250 g of flour 450,
- 50 g of butter,
- 3 yolks,
- 100 g of cream,
- 2 tablespoons of powdered sugar,
- salt.
Sift the flour, add egg yolks, cream, sugar and butter, which should be properly cooled. Knead the dough, then shape it into a ball, wrap it in cling film and put it in the fridge for 30 minutes. After this time, roll them thin and cut out strips. Make a slit in the middle of each strip and fold the dough over, forming a fan. Place the brushwood on a baking tray and bake in an oven preheated to 180 degrees for 10 minutes. After taking out, sprinkle with powdered sugar.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
