That’s how you do the crunchy and fragile faworki. Two things are important. Otherwise, the gum

A good advice on preparing fragile faworki is to break the dough. After kneading, they should be hit with a roller so that the mass is well aerated. Thanks to this, baking comes out crunchy and tasty. However, this is not necessary. To enjoy ideal sweets, remember about thin dough and lack of proteins.

Where did the faworki come from? They were accidentally fried by an inexperienced confectioner

Otherwise they are called brushwood. They are served as a Sunday dessert, but most often consumed during the carnival, a translated Thursday and last. What is the history of this snack? Legend has it that they were created by accident. For the first time, a confectioner was to make them, who, when preparing donuts for donuts, mistakenly threw a strap into the hot fat. When trying to save the situation, he sprinkled it with powdered sugar, and baking gained recognition among other confectioners.

How to make delicious faworki? Remember two issues. Otherwise they will come out rubber

The secret of the fragile faworki is a thin cake. It should be almost transparent. What do you need to prepare a delicacy?

Ingredients:

• 700 g of flour,
• Five yolks,
• 250 ml 30 percent,
• 20 ml of vinegar or spirit,
• A pinch of salt.

Don’t miss:

Remember not to add proteins to the mass. Their lack will make the dough more delicate.

1. Mix all dry ingredients until combined.
2. Knead the dough manually, and when it has a uniform consistency, set aside for about 30 minutes.
3. After this time, divide the dough into four parts. Roll out each with thin lobes and cut out strips 2.5 cm wide and 10 to 15 cm long. Cut along and form a braid.
4. Fry in a pot with hot fat until the faworki are browned.

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